300 g spaghetti to taste
4 egg yolks
1 tablespoon lard
160 g bacon
300 ml cooking cream
In the first pot, bring the water to the boil, add the spaghetti, salt, a little oil and leave to cook for the time it says on the packaging.
Heat the lard in another pot. Cut the bacon into small pieces and fry in the pot. When the bacon is crisp, remove the pot and leave it to cool.
Separate the egg yolks from the whites and whisk them in a bowl. Add seasoning to taste, cream and Parmesan cheese and stir.
Drain the cooked spaghetti and mix it into the pan with the ham. Pour the sauce over the spaghetti and mix well. Serve and garnish with Parmesan cheese, if desired.
Spaghetti Carbonara is one of the most popular Italian dishes today. Quick and easy to prepare and with a great taste, they quickly find their way onto the list of Sunday lunch ideas. Today, they are prepared in many different variations, one of the most popular being spaghetti carbonara with bacon and cream.
Although the basic recipe has remained the same throughout history, the origins of Spaghetti Carbonara are still a mystery today. Two theories thus prevail among culinary enthusiasts. One theory is that the recipe was discovered by American soldiers who made scrambled eggs with bacon and then added spaghetti. The other theory is that the first spaghetti was made by Italian charcoal burners, known in Italian as il carbone. No one knows which of the theories is correct, but the Italians are certainly not the most favourably disposed.
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