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Spaghetti Bacon Carbonara

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Ingredients
  Spaghetti 1 Pound (500 Gram)
  Butter 1 1⁄2 Ounce (40 Gram)
  Lean bacon 4 Ounce, rinds removed and chopped (125 Gram)
  Double cream 3 Tablespoon
  Eggs 3
  Parmesan cheese 4 Ounce, grated (125 Gram)
  Black pepper To Taste
  Salt To Taste
Directions

Cook the spaghetti in boiling salted water for 8 to 12 minutes or until it is al dente (just tender to the bite).
Meanwhile, melt 15 g/1/2 oz of the butter in a frying pan.
Add the bacon and fry until it is crisp and golden brown.
Remove from the heat and stir in the cream.
Keep hot.
Beat the eggs and 50 g/2 oz of the cheese together until the mixture is well blended.
Stir in salt and pepper to taste.
Drain the spaghetti and transfer it to a warmed mixing bowl.
Add the remaining butter and toss well to coat the strands.
Stir in the bacon mixture, then the egg mixture, tossing the spaghetti thoroughly to coat well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Dish: 
Noodle
Ingredient: 
Pasta

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