Spaghetti Carbonara
Spaghetti carbonara is a once in a while pasta for me, and with cream and crispy fried bacons it is not hard to see why. The bacon is just so irresistible that I always fry more of them and munch them as snacks. Bad for cholesterol, but sinfully good.
Don’t eat this often 
Then again, who could resist bacons and cream?
Ingredients:
200g spaghetti (I just simply grab)
2 tsp olive oil
100g bacons, sliced
1 mounded tablespoon butter
2 cloves of garlic minced finely
100ml whipped cream
1 egg
1 whole egg
black pepper
Method:
- Boil the spaghetti as instructed.
- Heat up olive oil in pan and fry the bacons until crispy, dish the bacon and set aside, leaving the bacon oil in the pan. Add in garlic and saute them until they are fragrant.
- Pour in the cream and let it simmer, careful not to let it boil.
- Prepare a large bowl to toss the spaghetti. Put the bacons, egg and black pepper into the bowl.
- Add in the spaghetti, and subsequently the cream sauce.
- Toss evenly, and serve them up as soon as possible.
This is how my carbonara looks like after tossing. If the sauce it too dry, add some milk and it is good to go. I prefer mine without the egg because I am phobia to raw eggs. A drizzle of white wine will give this pasta good flavour, but since I don’t have any, I just omit it.
Dig in the Delifrance style: with garlic bread at the side.
Or alternatively, with loads of crispy fried bacons. Bon apetit!
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