- Preparation - 1. Bring plenty of water to a boil. Refer to the Recipe ID: 2064353 to prepare to boil the pasta. 2. Cut the bacon into strips and slice the garlic thinly.
- To make the sauce - Beat the eggs and combine them with the grated cheese.
Heat a skillet and add the bacon. Cook it over medium heat until crispy. When the oil comes out, add the garlic and remove the excess oil with paper towels.
Start cooking the pasta around here. Cook the pasta about 4 minutes, drain it when it is al dente.
Once the bacon and the garlic are crispy, add the heavy cream.
When the heavy cream starts to bubble, add the noodles. Coat them with the sauce and add the egg mixture. Turn off the heat, coat the noodles with the sauce and it is done.
The amount of salt and pepper differs by the bacon, cheese and the cooking liquid. Taste it and adjust it with salt and pepper. Sprinkle some coarsely ground black pepper on, if desired.
Story Behind this Recipe
Fresh pasta goes very well in carbonara. It is very nice to have it with a glass of white wine and an herb salad.
★ The amount of the pasta used here is the fresh pasta amount. If you are using dried pasta, adjust to a desirable amount ♪ ☆ I recommend grated parmesan cheese. ★ Heavy cream in New Zealand is thick. If you are using Japanese heavy cream, you may add 1 tablespoon of butter.