Spaghetti Carbonara

Boil 1 packet of spaghetti and set aside 1 cup of boiling water.

Grate the Parmesan cheese and set aside a third.

Grate the garlic.

Slice the bacon finely.

Simmer 1 teaspoon of beef bacon and grated garlic in butter, then gently fry and set aside.

Slice chicken breast julienne and sauté with butter.

Whisk the eggs in a bowl and mix with the parmesan grater, pasta juice and parsley to make a Carbonara sauce.

Place the sauteed chickens, veal bacon and pasta in the same saucepan and cook on low heat with salt and pepper.

Quickly stir in the prepared egg sauce and feed it to the pasta.

Serve with parmesan grater and parsley.

Rejoice.