Tagliatelle Carbonara

Tagliatelle Carbonara

280 grams(10 oz) dry tagliatelle (or other type of pasta)

3 large eggs

2 table spoons parmesan cheese (grated)

200 ml heavy cream or half & half

200 grams(7 oz) bacon, cut into small pieces

2 table spoons olive oil

3 garlic cloves, minced

1 small onion (chopped in small pieces)

100 ml white wine

Salt and pepper

In a large bowl, whisk the eggs and cream.

Heat the olive oil in a large skillet, add the onion and garlic and cook for a minute. Add the bacon and cook until crisp. Add the white wine and cook until it reduces to 1/4^th of the total liquid.Turn down the heat on your stove to medium.

Prepare your tagliatelle according to the package directions and reserve one cup of the pasta water.

Slowly and very carefully whisk half of the cup with hot water into the egg mixture.

Place the tagliatelle into the bacon mixture, and then slowly whisk the liquid into the bowl with the eggsand cream. Whisk a couple of minutes – 2 or 3.

Sprinkle with the parmesan cheese and serve immediately.