Spaghetti Carbonara, sometimes without cream

Ingredients for 5 servings:

• 4 eggs
• 4 tbsp Parmesan, grated
• n. B. pepper, freshly ground black
• 250 g smoked streaky bacon
• 600g spaghetti
• Salt
• olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Dice the bacon and fry it in a pan without any fat (how crispy or soft you like it is a matter of taste; we prefer it a little crispy). Meanwhile, crack the eggs into a large bowl, add the Parmesan and plenty of freshly ground black pepper. Mix everything together vigorously with a whisk. Cook the spaghetti in plenty of salted water with a dash of olive oil until al dente. When the pasta is ready, drain it in a sieve and immediately add it to the bowl with the egg/Parmesan mixture and mix quickly. The hot pasta sets the egg and the dish doesn’t have the heaviness of a usual cream sauce. Finally, add the bacon, if possible without rendering any of the fat, and serve. We never have any leftovers! You can use goat’s or sheep’s cheese instead of Parmesan, but we still like Parmesan best.