Boil plenty of water and salt (not listed) and start cooking the pasta.
In a bowl, combine the eggs (whole eggs), heavy cream, grated cheese, and salt.
Cut the bacon into small strips, and sauté until golden in a skillet (if a non-stick skillet is used, you won't need to add oil). Wipe off the excess fat with paper towels.
Once the spaghetti is done cooking, drain it well and transfer it into the skillet from Step 3. Lightly sauté it with the bacon.
Turn off the heat, pour in the sauce from Step 2, and coat the spaghetti in the sauce while the residual heat continues to warm the mixture. Sprinkle with some ground black pepper as desired and serve!
I have updated the amount of the parmesan cheese. I use about 80 g of parmesan cheese, which is about half a small container that they sell in the store.
Story Behind this Recipe
I love carbonara, but I'm never happy with the carbonara I get at restaurants. So I thought it would be best if I made it myself.
In Step 5, make sure to turn off the heat before adding the sauce!! That is about all I can say? If you don't like rich cream, change the amount of heavy cream to half milk and half heavy cream. If you just use the egg yolks, the sauce will be even richer. But I never know what to do with the leftover egg whites, so I just use the whole egg.