Spaghetti – 300 gr.
Shallot onions – 1 pc.
Garlic – 2 cloves
Bacon – 150-200 gr.
Egg yolks – 3 units.
Cream – 200 ml.
Parmesan – 70 gr.
Olive oil – 2 tablespoons.
Ground black pepper – to taste

Carbonara is a classic Italian pasta based on eggs and bacon. In the traditional version, this pasta is cooked without cream, but just add an egg at the very end and stir very quickly, so as not to get an omelette, but since this requires a certain knack, we recommend adding cream to the sauce. It turns out to be a win-win that just can’t fail. Most importantly, don’t forget to stir the sauce and don’t overcook the spaghetti. The shallot may well replace the usual small onion, also, if desired, you can choose any other type of pasta.

1 Very finely chop the onion and garlic. Cut the bacon into thin strips.

2 Cook the spaghetti in boiling, salted water for as long as indicated on the package. The spaghetti should remain slightly firm in the middle.

3 In a separate bowl, mix the yolks, cream, and grated parmesan. Whisk everything well with a whisk. Set aside.

4 Meanwhile, in a separate pan or deep frying pan, sauté the onion and garlic in the olive oil, stirring everything with a wooden spatula to prevent the garlic from burning. When the onions are translucent, add the bacon and sauté together for 3 to 4 minutes, stirring occasionally.

5 Add cooked spaghetti to the onion, garlic and bacon in the pan, mix well. Stirring vigorously, pour the egg mixture into the pan, reduce the heat and stir the pasta with a spoon; the sauce should thicken but not turn into an omelette.

6 When the sauce has thickened, remove the pan from the heat.

7 Arrange the carbonara on plates and sprinkle each portion with ground black pepper and Parmesan.