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20minutes
Place the onions and garlic in a heat-resistant container with the skin on and roast in a 180 degree oven for 40-50 minutes.
Fry thick-sliced bacon cut to a width of 1 cm in a frying pan until browned.
If the roasted onions and garlic are burnt, remove them in the middle. When cooked, peel and place in a food processor, add milk and stir.
Season with salt and pepper, add egg yolk and stir further.
Put the puree in a frying pan and add butter and grated cheese.
Add the boiled pasta according to the indicated time, fry on low heat, and remove from the heat before the eggs are completely solidified.
Sprinkle with black pepper for a nice look.
・ Instead of using fresh cream, substitute onion puree.
・ Roast the onions and garlic with the skin on. Check by sticking a bamboo skewer and adjust the heating time. Garlic burns first, so take it out in the middle.
・ Pancetta and thick-sliced bacon are recommended because processed meat with a lot of salt is more suitable for pasta. The one with a lot of fat is good.
・ If there is not enough water when making puree, add milk little by little to work.
・ When mixing pasta and puree sauce, remove from heat before the eggs are completely set.
・ Sprinkle black pepper or parsley for a beautiful finish.
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