Spaghetti Carbonara

Cut the bacon into small cubes. In a large frying pan, add oil and fry slowly at low temperature.

In a large saucepan, bring enough salted water to a boil. Cook the spaghetti in it for 10 minutes until al dente.

Beat the eggs with the whipped cream, salt and pepper until creamy. Fold in half of the Parmesan cheese.

Remove the crispy fried bacon cubes from the frying pan, keep warm.

Finely chop the garlic cloves and gently sauté in the bacon fat until soft (do not let them brown or they will become bitter).

At the end of the cooking time, drain the spaghetti, drain well and immediately add to the frying pan.

Turn thoroughly in the bacon fat, then remove from the heat.

Pour in the egg mixture and quickly mix into the spaghetti without letting the eggs begin to set. The sauce should remain nice and creamy.

Sprinkle the crispy bacon cubes on top, season with enough freshly ground pepper. Serve the leftover parmesan separately.

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