Ingredients
Instructions
Cook spaghetti in salted water until al dente.
Heat oil in a pan, add chopped bacon, and fry until crispy.
In a bowl, mix eggs, egg yolk, Parmesan, and black pepper.
Drain hot spaghetti (keep some cooking water) and add to the bacon.
Remove from heat, add the egg mixture, and quickly stir - the egg's heat will gently thicken the sauce without cooking it.
If the sauce is too thick, add some cooking water to make it creamy.
Linda's tip
The secret to perfect carbonara is not to make them over direct heat when adding the eggs - otherwise, they would curdle. And if you prefer a more intense flavor, add a few drops of lemon juice or fresh Parmesan on top.
Tip
Tip: This dish is perfect when you want a quick lunch or dinner that feels like it's from an Italian restaurant. And when you serve it in a deep plate with freshly ground pepper on top, you'll achieve the true "wow effect."
