Linguine alla Carbonara with Guinness

This pasta was my contribution to a recently-held “Cooktoberfest,” where some friends and I cooked up different dishes with beer and paired them with some German brews. It was by no means your “authentic” Munich-style Oktoberfest with the traditional bratwursts, pretzels and sauerkraut washed down with one-liter steins of Marzens served by blond, blue-eyed beer wenches. But hey, the food, the beer and the company was great, so authenticity can go drown itself in a bottom-fermented macro-brewed lager.
Aside from the carbonara, we had razor clams dipped in garlic butter sauce; baked mussels with San Miguel Pale Pilsen Quickmelt sauce; and even chicken nuggets and lechon kawali. The bier lineup was composed of Astra Pils, Erdinger Weissbier, Erdinger Dunkel, Kostritzer Schwarzbier, and Sculpin IPA, if my memory serves me right. Plus, I downed the Guinness and SMB used for cooking the clams and pasta.
The recipe for the pasta was pretty much ganked from The Family Kitchen at, with a few modifications on my end. I also deviated a bit from the actual cooking method.
1 large red onion, finely chopped
300g double smoked bacon, chopped
3 eggs, plus 2 egg yolks
1 cup Guinness Foreign Extra Stout (or any dry stout or porter)
50g Pecorino Romano, grated
500g linguine pasta
Cook the pasta in boiling water with a splash of cooking oil and generous heap of salt. Ideally, you’ll finish everything at about the same time.
Cook the bacon over medium-low heat in a skillet, then remove when crisp. Add the onions to the rendered bacon grease and soften, then pour the beer into the pan and reduce.
Whisk the eggs and egg yolks in a large bowl, then stir in the Pecorino Romano. Season with salt and pepper.
When the pasta is done, toss it with the onion-beer-bacon oil mixture until everything is coated, then pour in the egg-cheese mixture and toss briskly and thoroughly to coat the pasta and cook the eggs. Add the chopped bacon last to keep it crisp, and toss some more.
Serve with even more Pecorino Romano sprinkled on top, and pair with a nice crisp hefeweizen or good-quality pilsener to minimize the guilt from all that creamy fatty goodness.

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