Recipe: Macaroni carbonara

1 Bring 3.2 qt (3 liters) of generously salted water to a boil.

2 In a large pan, add a drop of oil and sauté the bacon over high heat until golden brown and slightly crispy. Keep on low heat.

3 In a bowl, beat the 3 eggs as for an omelet, salt lightly and pepper with a mill. Set aside.

4 Plunge the macaroni into boiling water and cook according to package instructions.

5 At mid-cooking (about 6 minutes), add the fresh cream to the pan with the bacon and let it reduce gently for a few minutes until you obtain a creamy sauce.

6 Drain the pasta and pour it directly into the pan with the cream and bacon. Salt lightly, pepper generously with a mill and mix well.

7 Bring everything to a simmer, then pour the beaten eggs over the pasta, stirring vigorously off the heat to obtain a creamy liaison without the eggs coagulating.

8 Serve immediately on hot plates, as this dish cannot wait!