Spaghetti Carbonara

Cut the bacon into small cubes.

Cook the spaghetti al dente according to the package instructions.

In the meantime, fry the bacon in olive oil until tender and allow to cool slightly.

Grate the pecorino.

Separate the eggs and mix the egg yolks with the grated pecorino and the whipped cream, season with salt and pepper.

Strain the cooked spaghetti, saving a few tablespoons of cooking water.

Mix the fried bacon with the pasta. Now be patient and wait until the spaghetti stops steaming.

Then quickly pour the egg mixture and a few spoonfuls of the cooking water over it and mix well.

If the pasta is still too hot, the eggs will falter and you will get more of an egg dish instead of the typical creamy carbonara sauce.

Before serving, sprinkle the pasta with a little shaved pecorino and fresh pepper.

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