Spaghetti Carbonara without Whipped Cream

For the spaghetti carbonara, cut the ham (or bacon) into small cubes and fry in a pan without fat until crispy.

Meanwhile, in a bowl, whisk the whole eggs with the grated Parmesan cheese and plenty of freshly ground black pepper.

Cook the spaghetti in plenty of salted water. Drain the finished pasta, saving some of the pasta water. Let the pasta cool very briefly and mix it in the bowl with the egg-parmesan-pepper mixture.

Then stir in some more of the pasta water. Finally, add the crispy bacon and serve.

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