Pasta Carbonara

This is one  we did in the past. It calls for double cream sauce, which takes a bit of time to make. There is a short cut to it though and it comes out just as good. You can pair a lot of different ingredients with this. The stand by is bacon. I have used mushrooms in it and chicken too. The bacon gives it part of the flavor.
4 oz  bacon diced
2 tablespoon  onion diced
1 egg
3 table spoon Parmesan cheese , grated
1 table spoon of salt
1/4 ground black pepper
4 oz of pasta
1/2 cup double cream sauce

Cook the bacon until it is crispy. About 5 minutes.  Then add the onions and cook them in the bacon grease.  Cook the onions just until they begin to caramelize. (turn brown) Remove bacon and onions and set aside. Bring a large pan of water to a boil. Add salt to the water. Then cook the pasta. Cook til it is al dente. About 10 minutes.While the pasta is cooking in a bowl lightly beat an egg and stir in the Parmesan cheese. Here is where you can substitute 1 cup of heavy cream for the double cream sauce. Mix together. When the pasta is done. Drain. Add a little of the bacon grease to keep the pasta from sticking together.  Then quickly add the egg mixture with the cheese. Stir until combined. Return to the heat for 1 minute or less. This is so the sauce  thickens. Also add the bacon and onion back into the pasta mixture. Serve immediately. This can be kept cold and slowly reheated, if done with the heavy cream. It does not reheat well with the double cream sauce.

Happy Eating