Bring a large pot of water to a boil. Add salt and cook the pasta for 1 minute less than instructed on the package.
Put the ingredients marked ● into a mixing bowl and combine well using a whisk.
Cut thickly sliced bacon into 1cm pieces. Heat olive oil in the skillet and sauté the bacon.
When the bacon browns, pour in heavy cream and simmer until it slowly starting to bubble. Stir together and turn off the heat.
Reheat the sauce so it's ready when the pasta is done. Toss the pasta into the sauce and combine briskly while shaking the pan.
When everything is combined well, turn off the heat and pour in the egg mixture from Step 2 and mix all together at once in residual heat.
Be sure to remove the pan from the heat when pouring the sauce into the pasta.
Garnish with black pepper and Parmesan cheese (if desired) and it's done.
This is with Rigatoni (80 g). Other thick pasta such as Fettucine works well with this creamy sauce.
Story Behind this Recipe
Normally, I prefer a light flavored pasta, but I made this when I felt like having Carbonara for the first time in a while This time I used heavy cream for a rich texture.
Use residual heat when combining the sauce with the pasta together. This will allow the egg to very slowly cook, but it’ll prevent the egg from scrambling.