John Myers
Ingredients for 2 servings:
- 150 g spaghetti (soy noodles)
- 200 g cooked ham
- 100 g breakfast bacon, cut into strips
- 200 ml cream
- 4 egg yolks
- 60 g Parmesan, freshly grated
- n. B. Oil
- e.g. salt and pepper
- e.g. parsley, flat, flat
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes
Low carb, super fast
Cook the low-carb spaghetti according to the package instructions. In the meantime, dice the bacon strips and ham and fry them in a hot, oiled pan until crispy. Whisk the egg yolks, about 3/4 of the cream, and the grated Parmesan cheese in a bowl and season with pepper and a little salt. Add the still-moist spaghetti to the pan with the bacon/ham cubes, pour in the remaining cream, and mix well. Season lightly with pepper. Turn off the heat! Quickly add the egg yolk mixture to the pan, mix everything together, and season to taste. Serve the spaghetti carbonara on plates and garnish with flat-leaf parsley.
Facebook Comments