This recipe combines the authentic, traditional carbonara recipe which includes egg yolks, with a no-fail solution of added cream. The yolks add a richness to this dish that your palate will remember and that will transport you back to the streets of Rome. It is a punchy Carbonara with the best of two worlds combined and takes 20 minutes to put together. Serves 4 adults.
250g spaghetti
250g bacon, diced
2 cloves of garlic, minced
250ml cream
2 egg yolks
250ml grated parmesan cheese
a handful of basil leaves
4 extra egg yolks, for serving, if you so wish
Cook the spaghetti according to the cooking instructions on the packet.
Pour some olive oil into a saucepan and put onto medium to high heat.
Add the diced bacon and fry for about 7 minutes before adding the minced garlic. Stir and fry for another 5 minutes and then take from the heat.
Separate the egg yolks into a mixing bowl, add the cream and a good pinch of salt and whisk together.
Add the drained, cooked spaghetti to the cream mixture and mix through.
Now sprinkle the parmesan and torn basil leaves on top and give everything a good mix.
Dish up into pasta bowls and serve warm.
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