spaghetti carbonara

I love spaghetti carbonara for several reasons. Its simple, takes less ingredients, has creamy texture and mainly it has pork :)

Spaghetti carbonara we used to get in our restos loads it with cream and lot of cheese and its not real carbonara, infact they simply toss spaghetti in white sauce and thats it :|

Authentic carbonara demands "guanciale" which is cured meat made from pork cheeks/jaw, and adding cream is strictly forbidden. I replaced "guanciale" with bacon, other than that I used all authentic ingredients along with authentic way of doing it. But ofcourse this is my way of doing it so I don't call it 100% authentic but its pretty close  for sure. Atleast it does not have loads of cream and cheese.

This recipe is enough for 2 people

Ingredients:
- Extra virgin olive oil
- Bacon strips cut in small pieces
- Spaghetti pasta (fistful)
- 2 eggs + yolk of 1 egg
- Half a cup parmesan cheese/pecorino cheese (grated)
- Fresh crushed black pepper
- salt to taste

Method:
- Bring water to roaring boil and add salt to it (this is for cooking spaghetti). Once its boiling add in spaghetti, do not put oil in it, spaghetti won't stick if we keep stirring.

- In a separate bowl whisk eggs, black pepper, salt and grated cheese together, this is our sauce.

- In a pan, add little olive oil and bacon and keep sauteing till bacon is cooked through.

- Keep check on spaghetti, we need to sync timing of spaghetti and bacon.

- Once bacon and spaghetti are well cooked, turn of flame.

- Drain spaghetti and add it to pan, and toss a little bit to lower its temperature.

- Add in egg sauce in pan and keep stirring without breaking spaghetti and make sure eggs does not
become scrambled.

- This makes spaghetti creamier, once all spaghetti is well coated its done.

- Garnish with some more pepper and cheese and serve :)