Spaghetti Carbonara - cooking recipe

Ingredients

100 g white onions, finely chopped
75 g nutritional yeast
4 egg yolks
200 g pancetta, chopped
250 ml water
250 g spaghetti, gluten-free, uncooked

Preparation

Bring a pot of water to a boil. Drop in spaghetti and cook for 12-15 minutes.
Whisk together the egg yolks, nutritional yeast, and water in a bowl.
While the pasta is boiling, sautee pancetta in a pan until slightly crisp.
Add onions and continue to sautee until translucent.
Turn heat down to low and whisk in the egg yolk mixture. Whisk continuously until thick.
Toss the cooked spaghetti in the sauce.