Spaghetti Alla Carbonara

1.

3-4 l salt water (approx. 1 teaspoon salt per Liters). Finely grate the parmesan. Whisk eggs, cream and 50 g parmesan cheese together. Season with a little salt and pepper and set aside. Cook the spaghetti in salted boiling water according to the instructions on the packet.

2.

Peel and finely dice garlic. Heat the oil in a pan and fry the bacon in it until crispy. Add garlic and fry briefly. Drain and drain the pasta.

3.

Put the spaghetti back into the pot. Mix in the bacon and garlic mix and remove from the heat. Add egg and cheese mixture and mix thoroughly with the pasta. The egg sauce should be gritty and not start to stick.

4.

Arrange the pasta on plates. Sprinkle with remaining parmesan and coarse pepper.