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Pasta Carbonara

Pasta Carbonara

1 lb. Linguine or thin Pasta
6 strips Bacon, diced
2 medium Onions, sliced very thin
1 tsp. minced garlic
1/2 pint Cream
4 Eggs, slightly beaten
1/2 cup shredded Parmesan Cheese
1/4 cup chopped fresh Parsley
1/4 tsp. White Pepper
Salt, to taste

In a medium saucepan, over medium heat, cook bacon until crisp. Remove bacon to paper towels to drain. Discard all but 2 Tbsp. bacon grease from pot. Add to pot onions, cook until soft, stirring often. Reduce heat to medium low. Add cream, eggs and cheese, stirring constantly, about 3 minutes, until heated through. Cook pasta according to package directions. When done drain well. Place in large bowl and pour carbonara sauce over pasta, along with chopped Parsley and white pepper. With two large spoons gently toss pasta and sauce together until pasta is coated with sauce. Sprinkle bacon over the top. Serves 4.

Note: As with all dishes with melted Parmesan, avoid using grated parmesan from a can. It's coated with a wax-like substance to preserve freshness and keep it from clumping; unfortunately, this substance separates when heated, which would make the sauce weird.

posted by Kate @ 11:53 PM