Put all the ingredients marked ● into a mixing bowl and whisk well. A generous amount of black pepper should be good for seasoning. Slice bacon into 1 cm strips.
Bring a large pot of water to a boil and add salt. Cook the pasta for 1 to 2 minutes less than instructed on the package.
When you're halfway through cooking the pasta, heat olive oil and the garlic in the skillet until fragrant and then sauté the bacon.
Drain the pasta in a colander when it's done. Toss into the pan from Step 3 and combine briskly.
When the pasta is coated well with oil, transfer into the bowl from Step 1 and combine with the sauce thoroughly. Tipe: It's done when the sauce is slowly cooked to a creamy texture.
When the sauce is still watery at Step 5, toss back into the pan and mix briskly over low heat.
Serve immediately, garnished with black pepper and it's done!
Authentic variation using a bowl: Prepare a large mixing bowl (larger than the bowl from Step 1, so that you can pour the pasta cooking water in later). Follow Steps 1-3.
When the pasta is cooked, drain the pasta in a colander. Pour water into the larger bowl in the bottom to heat later.
Follow Steps 3 and 4.
Put everything together into the reserved bowl with the sauce from Step 1...
Toss briskly with the sauce in a double boiler. It's done when the spaghetti is well coated in the creamy sauce! (See Helpful Hints.)
Story Behind this Recipe
This recipe came up to me after several trials for my husband who loves carbonara.
- The heavy cream can be replaced with either cream and milk mixed together or only milk. Adjust to your preferred level of creaminess and richness. - In Step 12, you could also reheat in a pan again if a double boiler doesn't work well.