Pâtes à la Carbonara à la Française

Ingredients

• 200 g spaghetti
• 100 g smoked bacon strips
• 2 large egg
• 60 ml heavy cream
• 1 tbsp fresh parsley, chopped
• 30 g grated Parmesan cheese
• to taste black pepper, freshly ground
• to taste salt

Instructions

1. 1

   Bring a large pot of salted water to a boil, add the spaghetti and cook al dente (about 8‑9 minutes); reserve ½ cup of cooking water before draining.

2. 2

   While the pasta cooks, cut the smoked bacon into bite‑size pieces and fry in a dry skillet over medium heat until crisp, about 4‑5 minutes; remove and set aside, leaving the rendered fat in the pan.

3. 3

   In a bowl whisk together the eggs, heavy cream, grated Parmesan, and a generous pinch of black pepper until smooth.

4. 4

   Return the drained spaghetti to the pot, add the hot bacon fat, and toss quickly; then pour the egg‑cream mixture over the pasta, stirring vigorously so the heat gently cooks the sauce without scrambling the eggs, adding reserved pasta water as needed to achieve a silky coating.

5. 5

   Stir in the crispy bacon pieces and chopped parsley, season with additional salt and pepper if desired, and serve immediately.