Spaghetti Alla Carbonara

Ingredient

• 3 eggs
• 200 ml Cooking cream/heavy cream (sy, full cream milk)
• 75 gr Cheddar Cheese, grated
• 2-3 tbsp grated Parmesan Cheese
• 450gr dry spaghetti
• 2 tbsp Olive Oil
• 5 cloves of garlic, finely chopped
• 8 lbs Smoked Beef, cut into squares
• 2 tsp coarsely ground black pepper
• 1 tsp Salt
• Parsley Leaves, coarsely chopped
• Parmesan cheese for sprinkling

How to cook

• 1. Prepare a bowl, add beaten eggs, add cooking cream/liquid milk, mix well. Add cheddar & parmesan cheese, mix well until smooth & there are no lumps. set aside
• 2. Prepare a frying pan, heat olive oil. Sauté the garlic until fragrant, add the smoked beef, stir & stir fry over medium heat until half dry. Turn off the fire, set aside
• 3. Prepare a pot, boil a little water with 1 tablespoon salt until it boils. Add spaghetti, boil until cooked (al dente). Remove & set aside. Set aside 200 ml of spaghetti cooking water, to thin it out when the spaghetti is stirred with the eggs
• 4. Reheat the smoked beef stir fry, pour the hot spaghetti into the stir fry. Stir until the spices are evenly distributed. Turn off the stove
• 5. While the spaghetti is still hot, pour in the beaten eggs. Stir until the eggs are well coated with the spaghetti strands.
• Note: in order for the eggs to cook, the spaghetti must be hot when mixed & stirred. If the fire is lit, the eggs will become scramble eggs
• 6. If you feel the sauce is too thick, you can add spaghetti cooking water, until the texture is creamy & moist (I skip it because the sauce is not too thick). Add black pepper & salt, mix well. Taste correction.
• Remove and arrange on a serving plate, sprinkle with Parmesan cheese, parsley and ground black pepper.

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