Here's a classic thats ready in no
time with the ingredients you
probably have on hand. Pasta carbonara.
In a large skillet, brown one small onion and 
half a pound of diced pancetta in two tables
of olive oil.
Meanwhile, cook three-quarters of a 
pound of exactly at egg tagliatelle
al dente set aside for one
cup of the cooking water and drain the 
pasta, then return the pasta through the
skillet where you’ve browned the onion,
toss well. In a bowl
whisk four eggs with one and a half cups
of grated Parmigiano Reggiano cheese
then add half a cup of the remaining
cooking water. Pour over the pasta and toss
to coat well. Finally reheat over a low
heat stirring constantly until the egg mixture
begins to thicken. You can adjust the seasoning and
serve these beautiful pasta into a soup bowl.
When you serve this classic pasta
carbonara you can always add at the
moment of serving some grated
parmigiana cheese. Thanks for taking the
time to watch this video I hope you
enjoyed it.
Don't forget to subscribe to my channel
and make sure to follow me on Twitter
and Instagram
