Spaghetti Carbonara just seems to have all the great things; salty bacon, creamy sauce and good pasta. I know many are a bit squeamish about the eggs not being cooked or afraid of getting scrambled eggs; don’t worry, everyone can make this recipe. I’ll even make a suggestion for a vegetarian version at the end of the recipe.
350 gr. Spaghetti
150 gr. Bacon
60 ml. Crème Fraîche
100 gr. Parmesan cheese
Salt and ground black pepper
– Cook the spaghetti according to package instructions
– Chop the onion finely as well as the bacon. Add some oil to a frying pan and bake the onion for 5 minutes. Add the bacon and bake for another few minutes until it just starts to brown.
– Put the eggs in a bowl and mix with the crème fraîche and cheese. Season with a little bit of salt and a good amount of black pepper.
– When the pasta is ready, drain and put back into the pan immediately. Put the egg mixture into it and mix well. The egg mixture will thicken a bit because of the heat of the pasta and the pan.
TIP: are you a bit squeamish about the eggs not being cooked; put the pan back on the stove on the lowest heat. Keep stirring the pasta and the egg mixture until the egg just starts to set on the bottom of the pan, this will take only 1-2 minutes. Take the pan off the heat, stir through another time and follow the rest of the recipe.
– Add the onion and bacon and mix through.
Serve with some extra grated Parmesan cheese and a salad.
Cheesy style: Instead of just using Parmesan, try it sometimes with a mix of other cheeses. Go 50-50 on young and mature cheese such as Gouda, cheddar, Gruyere or even Manchego.
Vegetarian: leave out the bacon and replace with 2 portobello mushrooms or 150 gr. chestnut mushrooms and a good amount of salt.