Reddit mentions of Gia Garlic, Paste, 3.1-Ounce Tubes (Pack of 12)

I've done my Carbonara recipe for 6 persons already, so 10 should also be possible if you split to more pans to do the bacon frying (I already had to use 2) and later the mixing of the pasta with the bacon/grease and later the egg mixture.

You'll definitely want to use more pans as you need your bacon to really fry and leave residue in the pan, which it won't as easily if you have too much bacon in 1 pan.

In my personal recipe I use Pecorino Romano (tastes better than Parmigiano and is the authentic one for the recipe), red onion, garlic paste (I don't really bother with fresh garlic anymore), cognac to deglaze and a slightly thicker nr. 12 spaghetti by De Cecco.

My recipe is:

• Put on a big pot of water and season generously
  
• Find some good strips of bacon, about 3 to 4mm thick, with a nice amount of fat, about 20% (I use about 75gr of bacon per person)
  
• Cut the bacon in pieces of 1,5cm wide and place them flat, in a single layer, in your pan/skillet to brown and render out some of the fat (no need to put in oil yet)
  
• Season with some salt and pepper, but not to much. I tend to just put 'fleur du sel' and a pepper grinder on the table to let people season it afterwards to their liking. I for example like a lot of pepper.
  
• While the bacon is browning on the first side you have time to cut some red onion into small cubes (about 1 small red onion per 2 people)
  
• Once the onion is cut and the bacon is brown on one side you can flip over the bacon pieces, again keeping them in 1 layer and flat.
  
• This should also be the time that your water is boiling and you can put in the pasta to cook and still have enough time to get the sauce made in time. I use about 135 grams of dry pasta per person (on a diet) and cook it for 1 minute less than indicated on the package as it will continue to cook a bit while you're tossing it in the sauce.
  
• Again season a bit and after a minute add a bit of oil, the onion and garlic paste to taste and stir a couple of times and bring the heat down a bit
  
• While the onion is getting glazed you can make the egg mix
  
• I use 1 complete egg per person, whisk them and then grate in Pecorino bit by bit, each time whisking until I get a thick consistency (not lumpy, but also not runny) that will be thinned out again by the bacon grease and the leftover water that clings to the drained pasta
  
• Once the bacon is browned on both sides and the onion is getting translucent you can deglaze the pan by putting in some Cognac and lighting it on fire (which is easy on a gas stove like mine) and stirring. This will loosen all the nice brown bits stuck to your pan which will release a lot of flavour and make your sauce brown for now (which will change again later).
  
• You can leave this on a low heat.
  
• Once the pasta is cooked, remove your bacon and onion pans from the heat and drain the pasta well (but do not rinse).
  
• Divide the pasta over your pans and stir through the bacon and onion mix well, coating the strands in the grease.
  
• Divide the egg and cheese mixture over the pans and stir in quickly and thoroughly. This should give you a silky and flavourful sauce.
  
• Serve and eat immediately
  
  This is my go to recipe when I want to eat well, but quickly, as it can be made in about 20 minutes.
  
  Edit: just made it tonight: Carbonara