Carbonara Pasta

From a YouTube video Watch the original

Ingredients

• Bucatini pasta
• Pancetta
• Egg yolks
• Parmigiano-Reggiano cheese
• Onion
• Parsley
• Salt
• Black pepper

Instructions

1. Cut pancetta into quarter or half-inch pieces and cook in a pan over medium to low heat until crispy. Reserve the fat.
2. Dice onion and add to the pan with the pancetta fat. Sweat the onions until tender and translucent.
3. Cook bucatini pasta in a gallon of boiling water with a tablespoon of salt until al dente. Reserve a cup of pasta water.
4. In a mixing bowl, whisk together egg yolks and grated Parmigiano-Reggiano cheese.
5. Slowly temper the egg mixture into the pan with the onions and pancetta fat, stirring constantly to prevent the eggs from cooking.
6. Add the cooked pasta to the pan and mix well with the egg mixture. If the pasta seems dry, add a little bit of the reserved pasta water to loosen it up.
7. Serve hot with chopped parsley and black pepper on top.

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