Boil salted water. Add the spaghetti and cook until al dente, then drain them.
Meanwhile put two tablespoons of olive oil in a pan, add the clove garlic cutted in half. Cook for two minutes, then remove the garlic.
Add the chopped bacon and fry for a couple of minutes. Add the single cream and a pinch of black pepper. Cook for two minutes, and reduce the cream.
Beat the eggs with the grated parmesan and a pinch of salt.
Put the drained spaghetti in the pot with the beaten eggs. Stir well, and pour the cream and bacon sauce.
Serve hot with fresh grinded pepper.
Carbonara Spaghetti
Serves two:
200g spaghetti
2 eggs
150g smoked lardons or bacon
150ml single cream
black pepper
20g grated parmesan
1 clove garlic
olive oil
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Italy: Latium - All recipes