Sea Carbonara

Preparation:

Preparation: Wash the parsley, dry it and chop it: you need a spoonful. Clean the garlic clove and the onion: cut the latter into thin slices. Set all these ingredients aside. Remove the beard that emerges between the two shells of the mussels, then wash them thoroughly under running water. Discard any copies that have already been opened. Pour the mussels into a large saucepan, cover them with cold water and place the saucepan on the stove: let them open over high heat for 5 minutes. Then, strain the cooking liquid from the mussels and keep it aside; deprive the mussels of the shell. Discard unopened specimens. Bring lightly salted water to the boil in a saucepan. In a pan, brown the garlic clove and the finely chopped onion in the oil. Add the cooking water from the mussels and the shelled mussels, cook for 2-3 minutes. When the water in the pot boils, boil the pasta al dente. While the pasta is cooking, break the eggs into a cup, separate the yolks from the whites and mix the yolks with the parsley. Drain the pasta al dente and pour it into the sauté pan, add the egg yolks mixed with the parsley, a little salt and a generous grind of white pepper. Cook over medium heat until the yolks start to thicken. Serve immediately.