10-minute carbonara

Steps

• 1
  Bring the pasta to a boil in 3 liters of water, adding 15 grams of salt per liter, so a total of 45 grams of salt for 3 liters of water.
• 2
  Meanwhile, mix the 4 eggs with the finely grated cheese.
• 3
  Cut the bacon into strips and slowly render its fat in a pan.
• 4
  Fry the bacon slices until crispy.
• 5
  Once the pasta is cooked, immediately transfer it to the hot bacon in the pan.
• 6
  Remove from heat, pour in the egg and cheese sauce, but do not heat it further. The heat from the pasta and the pan is just enough to thicken the egg.
• 7
  Season with freshly ground black pepper, and add more salt if necessary.
• 8
  Serve with bacon chips.
• 9
  Original carbonara is made only from cured and non-smoked pork jowl; if you can't find it, choose a less smoked version. Be careful not to overheat once the egg is added, as it will curdle and result in scrambled eggs instead of a creamy sauce.