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Spaghetti Carbonara
30 Mins
8 People
Chef Hamzah Hendi
Chef Saed Joiady
• 3 spaghetti De Cecco
• 7 liter Puck fresh cream
• 300 gm beef bacon
• 100 gm parsley
• 100 gm onions
• 250 gm Parmesan cheese
• 6 eggs yolks
• Salt
• Pepper
• Cook the spaghetti. Bring a large, deep pan of salted water to a boil. Plunge spaghetti into the water, stir well and cook, following pack instructions. Aim for 'al dente': cooked, but retaining some bite in the middle. Take a few strands out of the water with a spaghetti spoon or tongs 1-2 mins before the end of the cooking time and bite into it. Repeat until you think it is properly cooked.

• Fry the beef bacon. Meanwhile, heat the oil in a frying pan. When hot, tip in the beef bacon. Fry over a medium heat until the fat in the meat has melted down into the pan and the meat has turned lightly golden. Be careful not to crisp the beef bacon too much; it will be cooked a little bit more later on in the recipe. Remove from the heat and set aside.

• Prepare the sauce. Crack 2 of the eggs into a mixing bowl. Separate the yolk from the third egg: gently crack the side of the shell and, using both hands, slowly open it into two halves over a separate bowl - you want to keep the yolk in one of the halves. Tip the yolk from one shell half to the other and repeat until all the egg white has fallen into the bowl below, taking care not to crack the yolk on any rough shell edges. Tip the yolk in with the other eggs and beat together, along with the cream, the cheese and some seasoning.

• Combine the dish. Add garlic to the beef bacon and return frying pan to stove. Fry over high heat for 1 min. or until garlic is cooked and beef bacon warmed through. Meanwhile, drain spaghetti. Tip back into the hot saucepan off the heat. Pour egg mixture over pasta, followed by hot beef bacon, garlic, and any fat and oils. Toss quickly and thoroughly with spaghetti spoon with or tongs. Mix until it has thickened to a smooth, creamy sauce. Serve with extra cheese and freshly ground pepper.