Spaghetti Carbonara

Difficulty: ★☆☆


  • 400 gr. Spaghetti.
  • 200 gr. Bacon.
  • 30 gr. Butter.
  • 400 ml. Cream 18% fat.
  • 4 Egg yolks.
  • Salt.
  • White pepper.
  • Grated Parmesan cheese.

Category: First course


Boil pasta with water and salt in a Magefesa Antártida Dutch oven according to manufacturer instructions. While pasta is boiling, melt butter in a Magefesa Antártida skillet together with a bit olive oil to prevent it from burning. Sauté the bacon diced into small dices until brown and crispy.  Set the cream and season to taste. Let it reduce for some minutes. When pasta is al dente, drain it and add it to the skillet. Stir it well so that the sauce spreads out. Remove the skillet from the heat and add the egg yolks. Blend it well and do not let them curdle. Serve them quickly accompanied by grated Parmesan cheese.