Tagliatelle alla Carbonara

Tagliatelle (or Spaghetti if you prefer)
Pancetta
Egg Yolk
Parmesan
Double/Single Cream
Onion
Salt (fine and rock salt)
Black Pepper
Olive Oil


Serving For Two

1. Start by preparing a pot of water and put it on full heat for the pasta. . 
2. After, chop half an onion into small pieces and add it to a small frying pan with olive oil.
3. Let the onion fry on full heat for a few minutes until the onion starts to become transparent.
4. Add the pancetta. Sometimes you can buy it already cubed which is more comfortable, otherwise just cut your bacon into small cubes and add it to the pan. Season with a small pinch of salt and a sprinkle of black pepper.
5. Lower the heat slightly and let the pancetta and onion fry further.
6. When the water is boiling add a pinch of rock salt and throw roughly 230g of pasta for the two of you.
7. Turn the heat off the frying pan when the pancetta and onions are cooked. This is likely to be before the pasta is ready.
8. Prepare two egg yolks. You can do this by cracking an egg over a bin or sink, and removing the egg white. Keep the egg yolk in one of the halves of the egg shell and put them aside. By only using the egg yolk, the pasta will have a warmer colour and also will have less of a scrambled-egg effect. 
9. Grate some fresh parmesan, enough to use for the table and a handful to use when you mix the pasta and other ingredients.
10. When the pasta is al-dente, drain it and put it back in the pot ready to be mixed with the other ingredients.
11. Add the pancetta and onion from the pan, a handful of grated parmesan, the two egg yolks and a dash of cream. Keep mixing the pasta on a hot hob.
12. Serve when the egg yolk has slightly cooked but be careful not to let it dry out. The pasta still needs to be moist. 
13. Sprinkle some more parmesan on top of the pasta and if you would like, add a some chilli for a kick.  

Enjoy!