Spaghetti alla Carbonara

Ingredients for 6 people:
200gr Pancetta or Cured Bacon
1 medium onion
2 tablespoons of olive oil
Coarsed black pepper
600gr Durum Wheat Spaghetti
3 eggs

Process
Chop the onion in small pieces and chuck it into a large pan, add the olive oil.
Put the pan on a medium fire until the onion is a golden brown colour.
In the meantime prepare a large saucepan with water and wait until it’s boiling then add 2
teaspoons of salt.
Allow 100gr or Spaghetti per person and chuck them into the boiling water. Stir them up for the first
two minutes so the Pasta does not stick together. You can also use other long shaped pasta like
Linguine.
Crack up the eggs and beat them.
Following the cooking time of your favourite Pasta, drain them two minutes before the cooking time
required and chuck them into the pan with the sauce that had been warmed up a minute or so
earlier.
Mix the Spaghetti with the Sauce, add some olive oil if too dry.
Move the pan from the fire and now add the beaten eggs. Now Spaghetti and Sauce are warm
enough to slowly and gently cook the eggs. Sprinkle with Parmesan or Salty ricotta or Pecorino
cheese.
Share with the others and sprinkle up with some black pepper.