Ingredients

• 1 kilo spaghetti
• 1 can heavy cream
• ½ KG. bacon, diced
• 8 eggs
• 1 tbsp extra virgin olive oil
• 1 bunch chopped parsley
• 2 cups parmesan cheese
• Salt and ground black pepper, to taste

Method

1. Cook your spaghetti as usual, making sure to add enough salt in a big stock pot so your pasta can have a bit of flavor when it cooks. Beware to make your spaghetti too soggy or undercooked – before putting the heat out, make sure you take a strand and try. 
2. Take off and Drain under running tap water to cook the spaghetti, while keeping in the strainer to totally drain the water.
3. Cook bacon in a non-stick pan in low heat, allowing its own fat to cook itself until the bacon is crisp. Using a metal strainer, drain the oil from the bacon and flip it on paper towel to make sure the bacon is really super crisp. Set aside. will will use this as a topping for our carbonara.
4. With a wooden ladle, whip the cream cheese to have an airy consistency like butter, whisk with eggs and olive oil in a saucepan. Allow to simmer til this cream thickens.
5. For plating : Use a serving dish, Put the drained pasta in, pour your cream sauce mixture and mix thoroughly.
6. Sprinkle and Top your carbonara with your crispy bacon and parmesan cheese. Garnish with parsley to add some color to your dish.
7. Serve hot.

Note: you can also use an oven safe dish to plate and you can toss this in an oven for about 10-15 minutes to bake. You may also use mozzarella cheese underneath the pasta, before the bacon and parsley if you’re gonna bake it for a more cheesy dish.