Pasta Carbonara | RICARDO

Ingredients

• 3/4 lb (375 g) egg tagliatelle
• 1/2 lb (225 g) sliced pancetta, about 1/4 inch (1/2 cm) thick, cut into small pieces
• 1 small onion, chopped
• 2 tablespoons (30 ml) olive oil
• 4 eggs
• 1 1/2 cups (375 ml) grated Parmigiano-Reggiano cheese
• Salt and pepper
• 4 egg yolks
• Grated Parmigiano-Reggiano cheese