Giulio'S Pasta Alla Carbonara

1. 1

   Fill a large pot with water. Set on stove covered on high.

2. 2

   Chop onion and bacon. In a medium saute pan, cook bacon on high until some fat renders. Add onions, turn heat down to medium, and cook until translucent.

3. 3

   In a bowl, crack 4 eggs. Add 1 cup of grated parmigiano-reggiano, salt to taste, and 1 tbsp of cracked black pepper. Add 1 tbsp of water and whisk the egg mixture together until creamy and smooth. Set aside.

4. 4

   Remove bacon and onions from heat. Set aside.

5. 5

   When water is boiling, add 1 tbsp of salt and put the spaghetti directly in. Cook until al dente - about 7 minutes.

6. 6

   In a large bowl, add a ladle of pasta water. Drain the pasta and add to the bowl. Pour bacon and onions in as well.

7. 7

   With a wooden spoon, pour the egg mixture on top of the hot pasta, stirring the whole time so as not to cook the eggs - rather than scrambled eggs, you will achieve a creamy sauce.

8. 8

   Sprinkle with parsley and lemon zest, and just a pinch of crushed red pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.