Pasta carbonara with smoked sausage and gouda cheese

The smoked sausage according to the instructions on the packaging (for example in the microwave). Cut the sausage into slanted slices.

Separate two eggs in yolks and whites and stir a whole egg and two yolks (the two remaining proteins are not used) with the crème fraîche. Stir in about 100 grams of the grated cheese, some pepper and the chives.

Cook the pasta in plenty of water with a little salt until al dente according to the instructions on the package. Drain and drain. Put the pasta back in the pan.

Meanwhile, fry the slices of sausage with the bacon cubes in a frying pan with a thick bottom until the bacon is crispy and the sausage has a crusty crust.

Scoop the egg mixture through the hot paste and leave on the fire for 1 minute. Put the pasta in a preheated dish, scoop the sausage and the bacon and sprinkle with the chives and the remaining grated cheese.