Quick dinner option: pasta carbonara for 15 minutes

One of the oldest pasta recipes, which also retains the title of one of the fastest options for a hearty dinner. This lightweight method of preparation is a bit different from the classic and adapted for beginners.

Ingredients:

• 350 g of spaghetti;
• 60 g of bacon;
• 1 tablespoon olive oil;
• 2 whole eggs;
• 2 egg yolks;
• ½ cup (120 ml) cream;
• 65 g parmesan;
• parsley.

preparation

Begin by cooking the sauce. Classic prepares only from egg yolks and parmesan, but the cream will help to make the sauce more creamy and facilitate the task when mixed with hot spaghetti.

Add alone egg yolks or whole eggs - a matter of taste. Those who love the thick, fat, rich sauces, can take a number of yolks, the equivalent weight of whole pair of eggs.

Whisk the eggs, egg yolks and grated cheese with salt, pepper and cream.

While pasta cooks, chop the bacon and fry it in olive oil until crispy. Crispy Put on a napkin, and then cut. The remaining oil in a frying pan, drain, but leave the pan itself: its residual heat will gently warm the sauce, not letting the balls roll up, and stuck to the bottom pieces of bacon fat and add residues taste.

When the spaghetti is ready, quickly fold them in a colander, not too carefully shaking out the excess water: starch from it will help to bind the sauce and pasta. Transfer the paste to the pan from the bacon, quickly mix and then start portions pour yolk mixture with cream, stirring continuously and intensively. Add the bacon and herbs.

Serve immediately, rising from the bottom of the pasta dishes, which always accumulates most of the sauce.

A bit of greenery and grated cheese before serving will never be superfluous.