Carbonara has always been one of my favourites. Although, in saying this, I don’t particularly like the thick cream sauces you can sometimes get when ordering this dish in restaurants.

I googled and came up with a few different methods to make carbonara. I ended up combining a couple of different recipes and came up with this one which I now use regularly.

It’s easy to cook and can be dished up within 20 minutes from the start time – and the best part is that it can usually be made with things already in the refrigerator (well things in my refrigerator anyways) and pantry.




Ingredients:
Spaghetti (or linguine or fettuccine or whatever pasta you like)
Bacon
1 large brown onion (or 2 small ones)
2 eggs
2 tablespoons thickened cream
3/4 cup grated Parmesan cheese
Olive Oil (approximately 3-4 tablespoons)
Chives
Black Pepper (optional)





Method:

Put the pasta on to boil

Chop the onion and bacon and brown in a pan, with the olive oil on a medium to low heat. It should take about 10 minutes to cook through the bacon and have the onions golden and caramelized.

While the bacon and onion are slowly cooking, and the pasta is cooking, crack 2 eggs into a jug and add 2 tablespoons of thickened cream. Whisk.





Grate the parmesan cheese. Leave some aside for sprinkling onto the finished dish, and place the rest of the cheese into the egg/cream mixture.

When the pasta is cooked, drain it well and place it back into the same saucepan.
Pour in the bacon/onion mixture and sprinkle on some chives. Stir.





Pour the egg/cream/cheese mixture over the top of the pasta and stir through quickly. The egg will cook in the hot pasta.

Dish up and sprinkle the extra grated cheese, some chives and some freshly ground black pepper.

Serve and enjoy!