- 1/4 lb of bacon (pancetta is better, but more expensive and not as easy to find, guanciale is also preferred)
- 1 small onion, chopped
- 3 eggs (same rule as rice, one per person and one for the pot)
- 1/2 lb of rigatoni (they use spaghetti and bucatini in Rome, but I prefer my carbonara with the shorties)
- 1 tbsp extra virgin olive oil
- 1/2 cup grated parmiggiano reggiano or pecorino romano
- salt to taste
Fill a large pot with water for the pasta. Bring to a boil over high heat.
Cut bacon into small slices, chop onions. Heat the bacon in a heavy skillet over medium-low, as the bacon starts to sizzle, add onion. When onions starts to turn a golden brown add the oil and turn the heat to low. The onions and the pancetta will caramelize, but you don’t want them to burn.
In the meantime crack eggs into a small bowl and beat until well blended.
Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente.
When the pasta is perfectly al dente, drain the pasta, but leave the flame on at a low flame. Return pasta to the pot on the low flame and add the onions and bacon. Toss to cover the pasta with the bacon and onions and add egg. Stir the pasta for 30 seconds to 1 minute, or until the egg starts to scramble. As soon as the egg starts to scramble it is ready to serve.
Serve with grated parmiggiano or pecorino. Many people add the cheese to the beaten eggs, but it is more delicate if you add the cheese when the pasta has been plated.