Bacon Carbonara

by Nicolette

Scale

Ingredients

  • 1 packetbacon
  • 2 mediumonions
  • 4 Tbspgarlic (crushed)Yes — really 4 tablespoons. Confirmed against the book.
  • 1 packetspaghetti
  • 1 cartoncream
  • 80mlmilk(~⅜ cup)
  • 3eggs
  • Parmesan cheeseQuantity not specified

Method

  1. 01

    Fry the onions until soft.

  2. 02

    Add the garlic and fry for a minute.

  3. 03

    Add the bacon and fry until crisp.

  4. 04

    In a separate pot, cook the spaghetti for ± 8 minutes until al dente, drain — do not rinse.

  5. 05

    In a bowl, whisk the eggs, cream, milk, and grated Parmesan together — this is the sauce.

  6. 06

    Remove the pan from the heat (VERY important — otherwise the eggs will scramble).

  7. 07

    Add the hot pasta to the onion / garlic / bacon mixture and toss.

  8. 08

    Pour the sauce over and stir quickly so the heat of the pasta thickens it into a silky coating. Do not put the pan back on the stove.

  9. 09

    Top with more Parmesan and serve immediately.

Notes

Sauce technique (steps 5–8) reconstructed from a standard creamy bacon carbonara method — Nicolette's original page lists the sauce ingredients but does not describe combining them. Ingredients are unchanged from the original.

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