Spaghetti Carbonara with Vegetables

For the Spaghetti Carbonara, heat the olive oil in a pan. Preheat the oven to 180 °C (convection oven). Put on a pot of salted water for the pasta.

Meanwhile, dice the onion, bell bell pepper and bacon. Using a peeler, plane “shavings” from the carrot. Once the pan is warm enough, sauté the onion in it until translucent.

Then add the bell bell pepper and the carrot shavings. Put the bacon cubes on a baking sheet with baking paper and fry in the oven until crispy.

When the water is boiling, add the pasta. In the meantime, beat the eggs in a bowl with a fork. Sprinkle with grated parmesan, salt, pepper and mix well again.

When the vegetables have a good color, add the water to the pan and let everything simmer again until the liquid is reduced.

Now add the bacon to the vegetables. When the pasta is al dente, strain it and add it to the pan. Briefly raise the temperature on the stove a bit and mix the whole thing well.

Turn off the heat, remove the pan from the heat, pour the egg mixture over the pasta and also mix.

Sprinkle with Parmesan cheese if desired and enjoy.

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