The carbonara sauce is one of the sauces for pasta most famous and beloved of Italian culinary tradition. The origins of this much-loved sauce are, as we shall see, an issue far from resolved.
Ingredients for 4 people:
gr. 100 of bacon cut into strips,
a tablespoon of olive oil
a clove of garlic
a small piece of onion
4 whole eggs
2 tablespoons cheese and 2 of grated parmigiano-reggiano
salt and pepper.
In a large pan fry in oil, with garlic, bacon cut into strips: remove the garlic. Break the eggs into the bowl and beat them with a dollop of cheese, a parmesan cheese and plenty of freshly ground pepper.
Boil pasta (spaghetti, bucatini or penne) in plenty of salted boiling water and as soon as it is cooked al dente, drain, pour into bowl, season, then wipe everything in the hot pan and stir until the eggs will be transformed into a smooth cream yellow.
Serve with the remaining grated cheese.