Linguine alla carbonara

Ingredients:

6,3 ounces or 180 grams of linguine

1 vacuum packed bacon (sliced)

2 egg yolks

1/2 red onion

2 table spoons of extra virgin olive oil

3 table spoons milk or cream

1 handfull cooking sea salt

Parmigiano or Pecorino and black pepper to taste

Preparation:

Fill a deep saucepan with water and set it on high heat with cover on.

while the water boils, chopp finely the red onion, save 4 slices of bacon and chopp coarsely the rest of the bacon. In a wide saucepan over medium heat, add the extra virgin olive oil and cook the onions for 5 minutes then add the chopped bacon and keep cooking untill crispy. In another saucepan sauté or in the microwave toast the remaining 4 slices of bacon, we will use this for decorating the plate.

Once the water boils add a handfull of cooking seasalt and the linguine. Linguine usually cooks between 10 and 13 minutes depending on the brand of pasta you like. Check always the cooking time on the package but the most important thing you have to do is, reaching the cooking time, taste the doneness and the saltiness of the pasta every once and then.

In the meantime in a mixing bowl stirr together the egg yolks, Parmigiano or Pecorino, the milk or cream and black pepper.

By this time the onions and the bacon should be crispy, let them cool and rest in the saucepan. Heat from now on is not needed.

Once the linguine are done, drain and put the pasta in the wide saucepan with onions and bacon and stirr well. Then add the yolks mix and gently stirr untill nicely blended.

Use 2 forks to place the linguine on the plate, sprinkle some black pepper and garnish with the  bacon slices.

Buon appetito.