Fettuccine Carbonara - cooking recipe

Ingredients

1 tablespoon olive oil
1 yellow onion, chopped
2 garlic cloves, crushed
4 slices bacon, fat removed and chopped into chunks (the smokey variety is tastier)
600 ml light cream
4 eggs
1/2 cup parmesan cheese, the shredded variety
1 teaspoon salt, I usually add a little more
pepper
500 g fettuccine pasta
1 teaspoon oil, for boiling pasta
1 teaspoon salt, for boiling pasta
parmesan cheese, extra

Preparation

Place water in a large saucepan with a little oil and salt.
Bring to the boil and add fettucine.
Stir for a few minutes to prevent fettucine from sticking together.
Meanwhile, heat oil in a saucepan and gently cook onion, garlic and bacon on medium heat until onion becomes soft being careful not to burn.
In a bowl beat the eggs.
Pour in cream and whisk together.
Add salt and pepper and mix well.
Transfer cream mixture into saucepan (off the heat) with onion, garlic and bacon and stir quickly to combine.
When pasta is cooked, drain into a large serving bowl and stir in the carbonara sauce and combine well.
The heat of the pasta will cook the sauce and thicken.
Serve immediately with some extra parmesan cheese.