Trieste Carbonara

For the Glutton’s

Trieste Carbonara

This recipe is going to be formatted differently than most of mine. I’ve written it out exactly as it was described to me, similarly to how family recipes are passed down. I added in rough measurements, as you obviously weren’t in the kitchen to see the quantities. 

1/3 onion, finely chopped 

2 eggs per person (this recipe serves 2, plus ample leftovers)

“Lots” of Parmesano

1.5 cups diced pancetta

Boil 250 spaghetti in salted water with a splash of olive oil (helps to keep the pasta from sticking together)

Whisk eggs until the sound changes (as soon as you start whisking, you’ll know what I’m talking about)

I added about 1 cup finely grated Parmesano, but can be adjusted due to preference
Sautéed onions in olive oil until soft and fragrant. Add pancetta. Cook until there’s a slight crunch. Drain fat/oil
Add fresh olive oil to pan
Combine all ingredients in a large pot over medium heat. Toss

Add black pepper, liberally. Black pepper is considered one of the most important ingredients in the dish   

Toss continually over medium heat until sauce thickens, and the eggs “cook”. You can tell, visually, when it’s ready. 

Garnish with additional grated Parmesano


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