Spaghetti Carbonara

How to prepare spaghetti carbonara

1. Place the spaghetti in a fan shape into a pot with plenty of salted boiling water. When they soften at the base, the spaghetti will slide into the pot (you can help them a bit) and cook them according to the package instructions.
2. Cut the bacon into thin strips and fry in olive oil over low heat, so that the fat melts gradually and the bacon has time to crisp up.
   * in Italy, pancetta (unsmoked) or guanciale is used, but I always use lightly smoked bacon, I think it gives a better taste
3. When the spaghetti is cooked, drain the water (reserve 1/4 cup of the cooking water) and add them to the bacon which should already be crispy. Sprinkle salt and pepper (3-4 pinches) and mix well. Keep the heat under the pan on low so we don't make an omelette in the next step.
5. Beat the eggs and then incorporate the Parmesan into them. Pour over the spaghetti and mix vigorously until the spaghetti is coated with the egg. If they become sticky while mixing, gradually add the pasta cooking water (I added all of it) until the sauce on the spaghetti looks creamy.
6. Serve immediately sprinkled with a little pepper and Parmesan (aromatic if you have it) or with tomato paste for a purely Romanian version 😋

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