Carbonara tagliatelle with peppermint oil and cheese tuile

Bring the water to a boil for the pasta.

Baking bacon in a frying pan without oil

In a bowl, mix the eggs with salt, pepper and Parmesan to taste. Pour into this mixture the leftover fat from the bacon frying pan. (If more or less persons: 1 egg per person +1)

For the cheese tiles: take handfuls of grated Parmesan cheese and crush them on the baking sheet on parchment paper. Leave them in the oven until they are golden brown and crispy and easily peeled off.

For the peppermint oil: put a handful of peppermint in the blender jar and cover it with oil. Pass the mixture through the blender and then pass it through a strainer to remove the remaining pieces of mint.

Cook the pasta for the indicated time.

Once the pasta is ready, mix it in a pot with the bacon.

Add the egg mixture and stir quickly without letting the egg set.

Serve each plate with a slice of cheese and peppermint oil to taste.