Spaghetti Carbonara with Cream (Non-Traditional Version)

Steps

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1. 1
   Add a small splash of olive oil to a pan and fry the diced bacon until the fat renders, heating gently.
   ▶ ≈1:31
2. 2
   In a separate pot, bring salted water to a boil and cook the spaghetti until al dente.
   ▶ ≈1:44
3. 3
   Mix egg yolks with an equal amount of cream, then add grated Parmesan, salt, and freshly ground black pepper. Stir well.
   ▶ ≈2:09
4. 4
   When the bacon is nearly cooked, add the minced garlic and toss briefly.
   ▶ ≈3:36
5. 5
   Turn off the heat, then add the drained (but still moist) cooked pasta to the pan with the bacon and garlic.
   ▶ ≈3:43
6. 6
   Pour the egg yolk and cream mixture over the pasta and gently stir. The residual heat will create a creamy binding sauce without scrambling the eggs.
   ▶ ≈3:52
7. 7
   Once the sauce coats the pasta evenly, stir in fresh parsley.
   ▶ ≈4:06
8. 8
   Plate onto a preheated dish and top generously with freshly grated Parmesan. Serve immediately.
   ▶ ≈4:19