tis easy
the proper one has no onion in it, or mushroom, so add or leave out as you want,

For 2 people

Soften some finely chopped onion and crisp some pancetta
Add a couple of cloves of sliced garlic and fry briefly
Meanwhile cook the pasta until al denté
Beat 3 eggs with 50g of grated parmesan (or mix of parmesan and gran padano) add a shitload of very finely chopped parsley and black pepper
Transfer the pasta out of the water into the pan with the onion, pancetta etc. and mix. Keep the pasta water.
Remove from the heat and mix the egg and cheese mixture into the pan. Heat from the pasta etc. should cook the eggs. If it starts to go a bit scrambled eggy chuck in a bit of pasta water so it goes glossy.
Serve in warm bowls (surprisingly important)
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:43, 3 replies, latest was 15 years ago)

I don't think 'dente' has an accent on it.
I may be wrong though.
( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 13:46, Reply)

I wasn't sure either

( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:48, Reply)

ohhh, I'll try that one, I have some bacon that needs to be used up too, only thing I'd need to buy is the parmasaen
ASDA have started doing duck eggs and I'm so pleased, I bet that would work well, more yolk and less white.
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:46, Reply)

I find the pre-grated parmesan works well, because it is really fine.
not the dried stuff though.

Duck egg would work great I reckon. Very rich though, and you would almost certainly need to stick some of the pasta water in there.
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:48, Reply)

Ace.

( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:50, Reply)

lose the onions and garlic
and replace 3 eggs with 6 yolks, double the parmesan, add a tiny bit of double cream and that's basically how I do it
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 30 Mar 2011, 13:51, Reply)

also good
more authentic as well I suspect.

I like a bit of garlic in there though.
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:52, Reply)

Oh man, sounds good, really rich though, which is a good thing.

( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 14:00, Reply)

it's meant to be
you really only eat small amounts of it and it's a hardcore main course. But most Italian pasta dishes are meant to be starters, really.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 30 Mar 2011, 14:11, Reply)