Carbonara with Garlic with herbs

Ingredients (for 2 servings):

• 180–200 g spaghetti or rigatoni
• 80 g smoked bacon (or guanciale, if you have it)
• 2 egg yolks + 1 whole egg
• approx. 40 g finely grated Pecorino Romano or Parmesan
• Freshly ground black pepper
• Salt (for cooking the pasta)
• 1–2 teaspoons of garlic with herbs in oil OLE! from the jar

🔪 Preparation:

Cook the pasta
Boil in a large amount of salted water until al dente (about one minute less than instructed on the package).

Fry the bacon
In a dry pan (no oil!), fry the sliced bacon until crispy and lightly golden.
Reduce the heat so it doesn’t burn.

Prepare the sauce
In a bowl, whisk together the egg yolks, whole egg, grated cheese, and a generous pinch of freshly ground black pepper.
Do not add salt — the cheese and bacon are already salty.

Combine everything
Reserve ½ cup of pasta cooking water.
Transfer the cooked pasta to the pan with the bacon (on low heat).
Mix so the pasta gets coated in the bacon fat.
Remove the pan from the heat and add the egg-and-cheese mixture, stirring quickly so the eggs don’t scramble.
Add a splash of pasta water if needed to achieve a creamy consistency.

Add the herb garlic
Stir in 1–2 teaspoons of garlic with herbs  from the jar only after everything is combined and off the heat — this preserves its aroma and flavour.
Mix gently.

Serve immediately
Top with extra cheese and freshly ground pepper.