Spaghetti Carbonara

Bring a large pot of water to a boil, salt it generously, and cook the spaghetti al dente according to the package instructions.

While the pasta cooks, finely dice the bacon and freshly grate the Parmesan.

In a bowl, whisk together the egg yolks, cream, pepper, salt and about 50 g of Parmesan until smooth.

Fry the bacon in a pan without oil over medium heat until crispy.

Drain the spaghetti, let them briefly drip off, and add them directly to the pan with the bacon, then toss everything well.

Pour the egg-and-cheese mixture over the hot spaghetti and quickly toss together until a creamy sauce forms.

Sprinkle with extra Parmesan, add pepper to taste, and serve immediately.