As close to Italian as I'll ever get

The way I like to eat and socialize, I think I may have been born into the wrong culture. In one of my previous lives I must have been a beautiful Italian woman. In this life, I am just an American girl who got lucky enough to live with some of best Italians in the world, and stole a few recipes along the way.

I asked Ester one day for a recipe for pasta carbonara. I was in the mood for it. Here's what was left on the dining room table as the recipe...

Best recipe I've ever gotten. Mostly because the only two measurements in the whole meal are 200g of pasta and 2 eggs. The rest is well.. just a little bit.

So on the snowy weekend we had a little bit ago I decided that while with my friend, Salicia, we would make pasta carbonara. We added a little chicken to the recipe to just mix it up. Here's all my photos.

So the first photo is just chicken with bacon and onion cooking up. I learned from Ester and Rosario that if you're cooking meat and onions in the same dish that you need to cook them together so they pick up all of the flavors. The next picture is what happens once the pasta, sauce, and meats are combined.

Basically, the recipe for the sauce goes like this (in terms of those of us who can't just use "a little bit") 2 eggs. 2/3 to 3/4 cup of milk. 1/2 to 2/3 cup of parme cheese. That's it. The key is to put it over a LOW fire and cook for a bit. I think it took 35-45 minutes to cook it all together once in the pot. Here is the result.

This recipe turned out the best I've ever made. It's important to measure out the right proportion of pasta because if you use too much the sauce won't work the way it should. I am so lucky I met my Italians for a million reasons, and this is just one of them.