spaghetti carbonara

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  •  16-18oz spaghetti, linguine, or your preferred long pasta
  • half cup heavy or 15% cream
  • 2 eggs, well beaten
  • half pound bacon
  •  3 tsp extra virgin olive oil 
  • 2 Tbsp chopped Italian parsley
  • Salt and freshly ground black pepper, to taste
  • 1 cup freshly grated Parmesan cheese
  • Freshly ground black pepper
  • **additionnal Parmesan for serving
IMPORTANT: all the ingredients have to be at room temperature, before you start!

  • Fill a large pot with cold water and add a tablespoon of salt.
  • Cover the pot and boil the water under high heat.
  • Cook spaghetti (or any chosen pasta) as per package instructions (less boiling time for al dente).
  • In a large skillet or pan, cook the diced bacon slowly over a low heat for 10 minutes or until crisp;
  • If you have pancetta or prosciutto instead, just saute very slightly.
  • Remove bacon from pan lay on paper towels, to drain fat.
  • While the pasta cooks,
  • Combine the cheese, salt, pepper, cream and olive oil in a skillet and beat with a whisk until well blended.
  • Cook in the skillet for 2 minutes under medium low setting until cheese is melted (do NOT boil!)
  • Take the sauce off the heat, incorporate the eggs and mix until well blended,
  • Drain spaghetti (or chosen pasta), put pasta back in your pasta bowl, pour sauce on top,toss with the eggs and carbonara sauce, then add the cooked bacon and chopped parsley.
Preparing each individual plate, sprinkle fresh ground pepper and grated parmesan, for a nice presentation.

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