Macaroni with bacon – Maccheroni alla carbonara

Ingredients for 2 servings:

• 100 g macaroni
• 6 g chicken stock powder
• 50 g smoked bacon, streaky, diced
• 2 tbsp olive oil
• 2 medium-sized garlic cloves
• 50 g Pecorino, alternatively mountain cheese
• 2 eggs, size S
• salt and pepper
• 2 tbsp whipped cream
• 10 leaves of frisée lettuce
• 2 m.-large tomato(s), red, fully ripe

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

An Italian appetizer from the Lazio region.

Wash the lettuce and tomatoes. Remove the lettuce leaves and slice the tomatoes. Place on serving plates. Bring 300g of water to a boil for the pasta and dissolve the chicken stock in it. Break the pasta into shorter pieces if desired, add to the pan, and cook until al dente according to the package instructions. Drain and set aside. Meanwhile, trim both ends of the garlic cloves, peel them, and cut them into small pieces. Heat the olive oil in a medium-sized pan and fry the bacon cubes over low heat, but DO NOT fry them until crispy. When it smells good, remove the cubes from the pan, leaving the oil. Add the garlic to the pan and sauté gently. Add the pasta and mix well with the oil. Remove the mixture from the heat and keep the lid on to keep warm. Crack the eggs into the pan and whisk them until frothy. Mix in the cream, then add 25g of the grated Pecorino cheese and season with salt and pepper. Pour over the pasta and mix thoroughly. The egg mixture should not curdle. Add all but 1 tablespoon of the bacon and mix in. Transfer the pasta to serving plates, sprinkle with the remaining pecorino and bacon, and serve warm.