Spaghetti alla carbonara (3)
Instructions
In a sufficiently large pan, Saute Bacon in a little oil until the FAT becomes slightly transparent; be careful not to burn.
In a bowl, beat the eggs with salt and pepper; then add the tablespoons of heavy cream and mix well.
When ready, drain spaghetti well but quickly so as not to make them cool (avoid, if it does, add cold water to stop the cooking) and pour into the pan with the bacon mixture.
Add the beaten egg and mix well.
Serve warm and accompany with a good red wine.
Ingredients and dosing for 4 persons
- 400 g of type pasta spaghetti
- 2 large eggs
- 100 g of pork cheek
- 2 tablespoons of cream
- Salt
- Pepper