Carbonara pasta with cream

Whisk eggs, yolks and grated Parmesan with salt, pepper and cream.

Adding only yolks or whole eggs is a matter of taste. Those who like thick sauces can use the equivalent of a couple of whole chicken eggs by weight.

While the pasta is cooking, chop the bacon and sauté it in olive oil until crisp. Transfer the crunchy pieces to napkins and then chop.

Drain the remaining fat in the pan, but leave the pan itself: its residual heat will help carefully heat the sauce, preventing the eggs from curdling, and the pieces of bacon stuck to the bottom and the remaining fat will add taste.

When the spaghetti is done, quickly put it in a colander. Transfer the pasta to the bacon skillet and stir quickly.

Then start pouring in the yolk-cream mixture in portions, stirring continuously and vigorously. Add bacon and herbs.

Serve immediately, picking up the pasta from the bottom of the dish.