Spaghetti carbonara

🥘 Ingredients

• pasta 80 g
• Parmesan 20 g
• egg 1
• bacon 60 g
• double cream 50 g

1. 1

   Boil the pasta according to the instructions on the package in rapidly boiling salted water unil al dente.
2. 2

   Grate the Parmesan on a fine grater .
3. 3

   Crack the egg gently and separate the yolk from the white. Only the yolk will be used in this recipe. Heat a dry frying pan over a medium heat and fry the bacon . Add half the cheese and double cream to the fried bacon, then when the pasta has warmed up in the sauce and the sauce has thickened, add the egg yolk and stir quickly to incorporate on a low heat, then remove from the heat so that the egg yolk does not curdle or scramble.Serve in a bowl with extra parmesan and finely chopped parsley.