Cut the bacon into strips at the beginning, then cut the strips into small cubes. Make the pasta (al dente). While making the pasta, heat the oil in a frying pan and fry the bacon until it is brown and crispy. This will take about 5 min.
Mix the eggs, whipped cream and parmesan in a small baking bowl until well combined. Add the fried bacon to the sauce form and season the mixture carefully with salt.
Drain the finished pasta, shake off the cooking water well and return the pasta to the saucepan on the spot to prevent it from cooling.
Put the saucepan with the noodles back on the turned off stove top (if using gas, put it on the lowest flame!). Add the sauce to the pasta form and mix everything together well. Heat very briefly and spread evenly on the spot on four plates. Grind fresh pepper from the mill over it.
Tip: Spaghetti Carbonara is only good if the eggs in the sauce are only briefly set, that is, just flat solid. If you heat the pasta with the sauce too long, the eggs will become too firm and the spaghetti carbonara too dry.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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