Honestly The Best Pasta Carbonara I've Ever Made Was At The acora, Pasta Carbonara

Let's be honest, we kno\ew cooking at the Hotel acora (intentionally uncapitalized) was going to be tricky. I must admit I was curious about what the hotel would consider to be a necessity for our very small kitchen, apparently fish forks and egg cups made the cut. But I figure I can work with what I'm given. So here's my first contribution to what I hope will be an ever expanding repertoire for acora (still uncapitalized) denizens. A pasta carbonara that has come out very well two times. All ingredients were bought at HitMarkt. Everything in cooked in the acora closet kitchen. Ich kann alles übersetzen, wenn du willst.


Ingredients:

Pre-chopped bacon (Katenschinken), the smokey (gerauchet) kind
2 eggs (Eiern)
1 package grated Gran Padano cheese/Käse
1/2 package (.25kg) pasta

Directions:

• Bring the pasta water to a boil. 
• Meanwhile cook bacon until brown in skillet. (Katenschinken kochen) 
• Add pasta to boiling water. (Pasta kochen) 
• Break eggs into small bowl. Add cheese and mix. (Käse und Eiern mixen) 
• Add bacon to cheese and eggs and mix. 
• Add mixture to pasta when cooked. The heat from the pasta will cook the egg mixture and you can take advantage of the still hot pasta cooking burner to make sure you finish things up. (Mixen Katenschinken mit Käse und Eiern und mixen mit pasta, wenn es kocht.) 

Enjoy! The hardest part is pouring out the hot water in the sink. I recommend grabbing towels from the bathroom for this step. Any questions or if it doesn't turn out excellent, let me know. Ich kann hilfe, wenn du Probleme hast.