Easy Carbonara

I first cooked this dish as a Noche Buena on December 2005, since then it became a most requested dish. The recipe is so easy but it taste like I’ve slave myself all day long in the kitchen cooking.

Ingredients:

300 g fettuccini pasta

250 g bacon, chopped and fried

2 large white onion, chopped

4 egg yolks

2 cups all-purpose cream

½ cup shredded Parmesan cheese

some chopped celery or parsley (optional)

salt and white pepper to taste

Procedure:

Cook pasta according to package direction. I add my chopped celery and parsley when my pasta is almost done cooking. That way they can be cooked and drained with the pasta. I do this for added flavor, color and kick to my carbonara.

Put chopped bacon in a skillet and let it cook. Do not add cooking oil. The bacon will render its own fat, thus will fry it. Put aside cooked bacon in a plate lined with paper towel. Back to the pan, put the chopped onion and let it cook until translucent. Set aside.

In mixing bowl, whisk together egg yolks, cream, Parmesan cheese, cooked onion, pepper and salt. Pour the mixture over the hot pasta and stir. Top it with bacon.

I recommend garlic bread with it. Enjoy!