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KASA -
SPAGHETTISPAGHETTI CARBONARA

1 BOX OF SPAGHETTI PASTA

½ A SWEET YELLOW ONION

2 GARLIC CLOVES

8oz GUANCIALE OR PANCETTA OR BACON

1 TS EXTRA VIRGIN OLIVE OIL

½ qt HEAVY CREAM

4 EGG YOLK

SALT AND PEPPER TO TASTE

GRATED PARMESAN CHEESE

IN A LARGE SAUCE PAN BRING PLENTY OF SALTED WATER TO BOIL.

DICE THE ONION IN ¼ " PIECES, WITH A SHARP KNIFE SLICE THE GARLIC CLOVES AS THIN AS POSSIBLE.

TAKE THE GUANCIALE AND CUT CUBES ABOUT ¼ " THICK. HEAT A SAUTE PAN WITH THE OLIVE OIL AND ADD THE GUANCIALE WHEN THE GUANCIALE START RENDERING ITS FAT, ADD THE ONION AND GARLIC, COOK UNTIL THE ONION START COLORING TO A GOLDEN BROWN, DRAIN THE EXCESS OF FAT AND ADD THE HEAVY CREAM.

DROP YOUR PASTA IN THE BOILING WATER AND COOK FOLLOWING THE MANUFACTURER INSTRUCTIONS.

BRING THE CREAM TO A BOIL AND REDUCE BY ½ SEASON TO TASTE, WHEN THE PASTA ARE COOKED DRAIN THE WATER AND DROP THEM IN THE SAUCE ALONG WITH THE EGG YOLK.

 NOW COOK A FEW MORE SECONDS ON A SLOW HEAT, SERVE AND TOP WITH PARMESAN CHEESE.