A variant of the Italian classic "Spaghetti Carbonara".
Recipe for carbonara with smoked bacon
A variation of the Italian classic “Spaghetti Carbonara”.
The recipe uses pasteurized egg yolks, so you don’t need to worry about the eggs not being fully heat-treated. Of course, you can replace them with fresh egg yolks if you prefer.
Servings: Servings
Carbonara with smoked bacon
A variant of the Italian classic "Spaghetti Carbonara".
Ingredients
- 400 gram Bacon cubed
- 4 pcs. Pasteurized egg yolks equivalent to 2 containers
- 0.5 l Cream cooking cream or coffee cream
- 0.5 pcs. Lemon the juice thereof
- 50 gram Parmesan freshly grated
- 500 gram Spaghetti
Instructions
- Fry the bacon on a hot pan until it is golden and crispy.
- Fill a pot with lightly salted water and bring it to a boil. Add the spaghetti and cook it al dente as per the package instructions.
- Mix egg yolks, cream, and grated Parmesan in a bowl. Season the mixture with lemon juice, salt, and plenty of pepper.
- When the spaghetti is done, drain the water. However, keep about 1 dl. of the boiling water with the spaghetti, as it is needed for the sauce.
- Pour the egg/cream mixture onto the pan with the fried bacon and mix everything well together.
- Add spaghetti and boiling water and mix everything well together. Feel free to grind more black pepper over the dish.
- Serve immediately, preferably with extra Parmesan, a green salad, and freshly baked bread.