Spaghetti Carbonara

For the spaghetti alla carbonara, cut the bacon into small cubes and fry slowly in a large pan in hot olive oil. Mix eggs, whipping cream, salt and pepper with a whisk to a creamy mass and stir in 50g(!) Parmesan. Lift the bacon cubes out of the pan, keep warm and sauté the sliced garlic in the remaining fat. Drain the spaghetti cooked in salted water until al dente, drain and add. Toss well. Remove the pan from the heat and mix the egg mixture with the pasta. Sprinkle with the diced bacon and the remaining Parmesan.

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