For pasta carbonara first cut the bacon into small pieces and fry in a little oil. When it gets a nice color add the finely chopped garlic and fry a little more. Then deglaze with the cream and bring to the boil. Let it simmer for about 15 minutes.
Shortly before the end, add the beaten egg, preferably with a whisk. Caution: It must be done quickly, otherwise you will have egg flakes in the sauce. This does not detract from the taste, but it may not be as visually appealing.
Cook the spaghetti in good time so that it is ready at the same time as the sauce and the pasta carbonara can be served.
Preparation Tip:
The whipped cream boils over easily, so be careful and stir often or it helps to put the cooking spoon across the pot. If necessary, garnish the pasta carbonara with freshly grated Parmesan.
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