Ingredients

• 1 lb spaghetti or linguine
• 1 lb pancetta and/or bacon, cut into small 1 cm pieces
• 1 onion, sliced
• 3 cloves garlic, minced
• salt and pepper
• 3 eggs
• 1/4 cup grated Parmigiano cheese
• 1/4 cup chopped flat-leaf parsley
• 5-10 chopped basil leaves

Instructions

• Start to bring a large pot of salted water to a boil. When the water is boiling, add the pasta and cook until *al dente*, around 10-12 minutes.
• Meanwhile, heat a heavy skillet under medium heat and fry the pancetta/bacon/prosciutto until brown and crispy.
• Remove the bacon and set aside, and reduce heat to medium-low.
• Add the onion to the bacon fat, season and cook until soft, stirring the onion regularly to avoid browning. Add garlic and cook for a few more minutes.
• In a small bowl, beat the eggs and stir in the Parmigiano and chopped herbs.
• Fill a serving bowl with very hot water to heat it up.
• When the pasta is cooked, you need to combine everything quickly so that the eggs get cooked by the heat of the other ingredients.
• Pour the pasta into a colander and shake out the water. Then pour the hot water out of the serving bowl and add the pasta. Add the egg, cheese and herb mixture and the bacon, onions and garlic, stirring everything together.
• Serve immediately.

A serving of pasta carbonara