 | Pasta carbonara is one of the first recipes I learned when I came to live in Italy. It's a quick recipe that can be used as an unique dish (as I told you before, in Italy there are no pasta dishes that include meat and are served as unique plates), because it has bacon and eggs as proteins. |
The important thing about pasta alla carbonara is the eggs cooking: they are used raw, and they are going to cook with the pasta and the oil heat. I'll explain how to do it step by step.
Ingredients (4 people):
- 400gr of pasta (usually spaghetti)
- a small onion finely sliced
- 2 minced garlic pieces
- 150gr of bacon cutted in small cubes
- extra virgin olive oil
- minced parsley
- 100gr grated
Grana Padano
- 5 eggs (3 whole eggs and 2 yolks)
- fresh grounded pepper
- salt
You can prepare it while cooking the pasta.
How to do it:
Put the sliced onion with 4 or 5 spoons of water into a frying pan. Let it cook with water before adding the oil. This will make them sweeter and give a better end result.
When the water finishes, add the extra virgin olive oil.
Let it cook for a while and then add the bacon cubes. Let them colour, and then add the garlic and mix for a while (being careful to not colour the garlic).
Add parsley, salt and pepper and turn off the gas.
In a bowl, beat the 3 whole eggs plus the 2 yolks with the
grated Grana Padano.
In the meanwhile you have put your spaghetti to cook (remember to pay attention to cooking time! Spaghetti should take about 8 minutes, depending on its size). When the pasta is done, put it into a bowl and quickly add the eggs mix and then the bacon mix. Mix it all quickly. The heat of the pasta will cook the eggs. Add some minced parsley if you like it and... buon appetito! (Humm... talking about this recipe made me feel like doing it for lunch today!). | 
