A little something for garlic lovers

I got this recipe for carbonara  from a friend, who claims to have received it from an actual Italian. I hope he doesn't mind that I'm sharing it.

Most people think of carbonara as pasta with bacon in creamy sauce. This one is different. And in my humble opinion way better. Since it's very rich in garlic, I recommend it on days when you plan to be antisocial. While it's not the most romantic food in the world, its surely very tasty. A health warning though: you need to be well organised to succeed with this one. Timing is the key.

You'll need: (a portion for 1 person)
pasta (I used fusilli)
one egg
1/2 onion
2 or 3 garlic cloves
two bacon slices
finely grated hard cheese

1. Cut the bacon into small pieces, chop onion and garlic very finely.
2. Boil your pasta in salted water.
3. While pasta is boiling, fry the bacon. When it's no longer raw, add the onion. When it's almost done add garlic. Garlic needs to be added towards the end, because it goes bitter if fried for too long. Feel that smell? It's absolutely marvelous.
4. Put the egg in a glass. Mix yolk and egg white with a fork, so that the resulting mixture has a homogeneous consistency. Start adding the cheese while stirring continuously, so that no lumps form up. Keep adding the cheese until you can add no more (i.e. it's almost solid). I'm not giving any precise measurements because it really depends on the size of an egg. A rule of thumb is that the mixture will just about double in volume.
5. The point when the pasta is ready is critical. You need to be quick to succeed. Transfer the pasta into a strainer, and then put it back into the still warm pot. Add the contents of the glass and stir vigourously. The idea is that thanks to high temperature the egg will no longer be raw within seconds and it will nicely stick to the pasta together with cheese. Add the contents of the pan and stir again.

Bon appétit!