Spaghetti carbonara

Time: 30 minutes

Servings: 2

INGREDIENTS:

• 300 g whole wheat spaghetti pasta
• 4 eggs (approx. 220 g)
• Approximately 180-200 g of diced bacon or pancetta
• Salt
• Freshly ground pepper
• Nutmeg
• 80 g cheese to taste
• 100 ml of the cooking water

 

PREPARATION:

1.) Cook the pasta in salted water al-dente. After cooking, filter it, but set aside 1 dl of water from the cooking water.

2.) Fry the bacon or pancetta over medium heat to taste. (I usually pour down the cooked fat).

3.) Beat the eggs. Beat well with salt, pepper, and nutmeg. Stir in 80 g of grated cheese.

4.) Remove the pan from the fire in which we fried the bacon. Stir in the pasta and roll over well.

5.) Pour 1 dl of water and egg mixture on it. Mix the whole well.

6.) Return to heat and cook, stirring constantly, until become creamy in 5 minutes. Be careful not to make scrambled eggs.

7.) Serve with a little grated cheese.