Pasta Carbonara

First, boil some salted water for the pasta. Add a few squirts of olive oil; it’ll help keep the pasta from sticking together.

Chop the 1/2 onion and set aside. Then cut the bacon into pieces about 1/2 inch wide. Cook the bacon in a saute pan over medium heat until more than halfway done, then add the onion. Cook until bacon is crispy and the onion is cooked. Put it on a plate with a few paper towels to absorb some grease.

Cook the pasta in the pot of boiling water according to package directions.

While all that is cooking, crack 4 eggs, put them in a bowl and mix them. Set aside.

Then measure your 1 cup of cream, and put it in the microwave for about a minute until it’s hot to the touch. Now we’re going to temper the eggs. If we put the eggs into the hot pasta, they’ll just scramble and that’s not what we want. So we will take a few tablespoons of the eggs and put them into the hot cream, stirring the entire time. Then SLOWLY mix the cream into the rest of the eggs, stirring with a fork or whisking the entire time. Once you have a warm, creamy sauce, add the parmesan cheese and set aside.

Drain the pasta and put it back into the pot. Immediately stir the creamy sauce into the pasta and stir it until evenly coated. Add the bacon and onion, and ENJOY!