Carbonara

Only for the bacon lovers! Another super simple pasta recipe. Maybe a bit fattening, maybe a tiny bit not-so-healthy, and yes… maybe it contains some (semi) raw eggs, but it definitely has the yummy-factor and is a must-try if you are a fan of the Italian cuisine.
I make this one the way my dad taught me, with my own little twists (as usual). 

U need (serves 3-4)

Pasta / spaghetti

300 grams of smoked streaky bacon

4-5 cloves of garlic

4 eggs

200 ml of cream

Salt & Pepper

Parmesan cheese (freshly grated)

Olive Oil

How to make it

Cut the bacon into small cubes/strips (about 2 cm) and fry it in a hot frying pan (no oil) on a low fire until all the fat melts and the bacon becomes crispy. A few minutes before it is done, add the finely chopped garlic, but make sure the garlic does not burn. When the bacon and the garlic are done, take it out of the pan (preferably without the grease) and put it on a plate with some kitchen towel on it, in order to get rid of as much grease as possible.

In the meantime boil some water for the pasta (with salt and a few drops of olive oil).

Then separate the egg white from the yolk. You are only going to need the yolks. Take a bowl and mix the egg yolks with the cream. Add quite a bit of freshly ground pepper and some salt (not too much, because the bacon is already salty) and give everything a good whisk.

Boil the pasta, drain it and put it back in the pan (save a little of the cooking water). Add the bacon and the egg and cream mix to the pasta. What's important here is that you add it while the pasta is still hot. This way, the residual heat of the pasta will cook the eggs, but not so that they resemble scrambled eggs. The pasta will actually cook the egg enough to give you a silky smooth sauce. Toss together and loosen with a little of the reserved cooking water if necessary. Sprinkle with the parmesan cheese.

Yes, it really is that simple!