Today I've made spaghetti with carbonara sauce with my girlfriend. It's an Italian recipe, and involves frying onion for a really long time, while you wait and wait and weep softly and quietly curse onions for being so tenacious against heat.

To be honest, my girlfriend cooked it herself. I would have helped, but she doesn't trust me with cooking, because I always manage to mess it up. Even with a simple salad, I always forget to wash the lettuce, or dry the lettuce, or add enough dressing, or I add too much dressing. Though today my girlfriend did trust me enough to let me set the table. But now that I think about it, in the end she did that too!

So here's the recipe, adapted from this catalan website.

1. Finely chop an onion.
2. Fry the onion slowly.
3. Meanwhile, chop some bacon and mushrooms.
4. After the onion's been cooking for 10 minutes, add the bacon and mushrooms to the pan. This mixture should cook for about another 20 minutes.
5. In the meantime, boil water in another pan, and then add the gluten-free pasta to it. The amount of time you cook the pasta depends on the pasta, so read the packet, dickhead.
6. While the pasta's cooking, whisk three eggs.
7. One minute before the pasta's cooked, add two spoons of its water to the eggs.
8. Put the pasta and eggs into the same pan as the onion.
9. Let it cook a bit more.

Verdict: The sauce seems invisible, but I can definitely taste it. I like it. My girlfriend's mom says, "Mmm, es bo, eh?" which I think means she likes it too.