Prep Time: 20 minutes

Spaghetti Carbonara is originally an Italian dish, but it’s popular in Slovakia. I associate it very much with Slovakia, since this is what I gorged on before running in the Košice Marathon (link to my personal website). This dish is very quick and easy to prepare. I cooked for one, so you should scale up the ingredients accordingly.

Start by whipping an egg. Next, add Parmesan cheese, …

… salt, pepper and about a spoonful of sour cream. Stir everything to get a smooth mixture.

Next, cut few strips of bacon into squares and fry until crispy. I like to drain the fat mid-way.

In the mean time, cook spaghetti.

Once the spaghetti are done, melt few spoonfuls of butter in a pot. Add the drained spaghetti,…

… and immediately pour in the egg mixture. Stir to let the egg set by the heat of the noodles (or cook on low heat if you waited too long).

Enjoy with few fresh baby onions… For a completely traditional Slovak pasta dish, checkout the recipe for bryndza dumplings

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