Spaghetti carbonara

Bring 2 l water to a boil in a large pot over high heat.

• 2 l Water

Meanwhile, while step 1 runs

Meanwhile, cut the bacon into cubes about 1 cm in size.

• 120 g Bacon

Meanwhile, while step 1 runs

Finely grate the Parmesan.

• 50 g Parmesan

Meanwhile, while step 1 runs

Separate 1 egg: put the yolk in a bowl. Set the white aside, tomorrow it goes into the scrambled eggs.

• 3 Eggs

Meanwhile, while step 1 runs

Add 2 whole eggs, the Parmesan and plenty of pepper to the yolk and stir smooth with a fork.

• Black pepper

Salt the water with 1 tbsp salt (about 20 g) and add the spaghetti. Cook 1 minute less than the package says, about 9 minutes.

• Salt
• 200 g Spaghetti

Meanwhile, while step 6 runs

Meanwhile, put the bacon in a cold, large pan and fry over medium heat for about 7 minutes, until golden brown and crispy. You don't need oil.

Meanwhile, while step 7 runs

Grind plenty of pepper, add it to the bacon in the pan and toast for 30 seconds, until fragrant. Then take the pan off the stove.

• Black pepper

Scoop out a cup (about 150 ml) of pasta water.

Use tongs to lift the spaghetti out of the water and straight into the pan with the bacon. The pan stays off the stove.

Pour the egg mixture over the spaghetti and mix right away and thoroughly. Add the pasta water a spoonful at a time until the sauce is creamy and glossy. If the pan is still very hot, let it cool for 1 minute first.

Taste with salt. The bacon and Parmesan are already salty. Serve right away on warm plates and grind fresh pepper over them.

• Salt
• Black pepper