Pasta Carbonara Recipe

Ingredients

2 pounds linguine

10 ounces bacon

2 little yellow onion

6 extensive egg yolks

1 measure (4 ounces) ground Parmesan cheese

2 teaspoon dark peppe
Directions

Cook the linguine as per the bundle headings. Channel, saving 1 ½ mugs of the cooking water, and furnish a proportional payback to the pot.

In the interim, in a skillet over medium-high hotness, broil the bacon until fresh. Exchange to a paper towel-lined plate. Spoon off and toss everything except 2 tablespoons of the drippings.

Return skillet to medium high temperature, include the onion, and cook until delicate,  4 minutes.

Working rapidly, include the onion, bacon, and saved pasta water to the pasta pot. Put over low hotness and cook, throwing often, until warmed through.

Expel pot from high temperature and rapidly include the yolks each one in turn, blending after every expansion. Include the Parmesan and ½ teaspoon pepper and blend until the sauce thickens somewhat.

Partition the pasta among bowls. Top with extra Parmesan.

Serve and enjoy!