Spaghetti Carbonara | Sicilian Cooking

Instructions1. In a 6 quart sauce pot, bring to a boil 4 quarts of water and 1 tablespoons of salt.2. Place the oil in a skillet, over a medium heat. Add the onion and cook until translucent and before they get colored add the bacon.3. Cook the pasta al dente, following the manufacturer recommendations. At the same time, let the onion and bacon cook until the fat melts; then simmer at a very low heat, until ready to use.4. In a large serving bowl beat the eggs 2 tablespoons of grated cheese, ½ of the parsley, salt and pepper to taste.5. When the pasta is cooked, drain the pasta and reserve a cup of the cooking liquid. Return spaghetti in the same pot and add the eggs and cheese mixture; the eggs will cook and get stuck to the hot pasta.6. Add the bacon and onion and quickly mix it well until pasta and sauce are combined. Add 2 additional tablespoons of grated cheese, and some of the reserved water, enough to moisten the pasta to a creamy consistency.7. Divide the spaghetti in 4 dishes and sprinkle each dish with the remaining cheese, garnish with parsley and plenty of freshly ground black pepper.8. My niece Mrs. Marzia Fiorilla adds into the frying bacon and onion some blanched artichokes’ hearts for extra taste and color. 9. P.S.: My aunt Francesca, who preferred the eggs well cooked, mixed the spaghetti and the egg sauce over a medium heat, for just a minute or until the eggs would start to coagulate. Then she would transfer the pasta in a large bowl and add the bacon, onions, cheese and some of the cooking liquid enough to moisten the pasta to a creamy consistency. Servings : 4 Recipe Type : Traditional Sicilian Pasta