Fettucine or Spaghetti Carbonara - Italian version

This is a very simple and delicious Carbonara recipe given by an Italian lady. This is nicer version as compare others using thickening agent as it has tasty flavoring of bacon, egg and parmesan in it. It is pure egg and parmesan cheese. This dish serve 4 only cost less than AUD10.00 which is actually very cheap. You can use any type of pastas as the actual recipe require Fettucine pasta.

Serve 4

Ingredients

1. 2 tablespoon of olive oil for cooking and 2 tablespoon for cooking the pasta
2. Cut 600 gram of bacon into Match stick or you could substitute with ham but bacon is nicer as when you fried it the aroma and the texture is just lovely. 
3. 2 big onions sliced.
4. 1 clove of garlic finely chopped
5. 250 grams of dried Fettucine or Spaghetti or you can use fresh pasta too
6. 1 cup of chopped parsley
7.  2 cups of dry White wine
8. 1 cup of shredded parmesan cheese
9. 1/2 cup cooking cream or pure cream or lite cream
10. 6 eggs, lightly beaten
11.  2 tablespoon of cracked black pepper
12. 1 tablespoon of salt

Methods :

1. Boil a pot of  hot water. 
2. Heat pan up, then add the 2 tablespoon of Olive Oil
3. Fried the bacon till it is crisp. Then spoon up the bacon into a plate.
4. Use the same pan fried the onions for about 4 to 5 minutes till it is soft and translucent.
5. When the pot of water is at the boiling point stir 1 tablespoon of salt into the water and 2 tablespoon of olive oil. Then put the pasta into the boiling water and cook till it is al dente, normally it takes 8 to 10 minutes cooking time. 
6. Once the onions are done put the bacon back to the pan. 
7. Pour the wine into the bacon and onions and gently simmer for at least 5 to 8 minutes.
8. Then mix the beaten eggs, cream with the parmesan cheese. Make sure it is well combine. 
9. When the pasta is al dente, remove from the pot. 
10. Toss the pasta into the pan where the bacon and onions in. 
11. Then mix the egg, cream and cheese mixture with the pasta and sprinkle with the cracked black pepper and parsley. 
12. Off the fire and toss quickly. Serve immediately. 

Note : The eggs mixture should not be done but just at the point of cook and creamy and the sauce should be slightly thicken and the cheese at the point melting. No salted is required for this dish as the bacon will release the saltiness and the saltiness from the parmesan cheese.