Spaghetti Carbonara style

Ingredients for 2 servings:

• 200g spaghetti
• 200 ml sweet cream
• 2 carrots
• 1 root parsley
• 150 g Parmesan
• 2 eggs
• olive oil
• Salt
• pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with carrots and parsley root

Peel the carrots and parsley roots and slice them thinly lengthwise using a vegetable peeler. Fry them together in a pan with hot olive oil until the vegetables are just beginning to crisp. In the meantime, cook the spaghetti (preferably thin) in salted water until al dente. In a bowl, whisk together the cream and eggs, season generously with salt and pepper. Grate the Parmesan cheese as finely as possible and add to the egg and cream mixture. Drain the pasta (do not rinse it with water) and add the fried vegetables to the pasta, mixing well. Then immediately (do not let the pasta cool for too long!) pour the egg and cream mixture over the top and mix well. Serve immediately. Tip: If you like, you can add some cooked bacon.