I first had Carbonara when our friends Tony and Gaby made it for us. And I’ve loved it ever since! The saltiness of the bacon and the sweetness of the onions makes a great combination.
In a sauté pan over medium-high heat cook the bacon and onion. Salt and Pepper generously.
|1/2 package||low sodium bacon|
|1/2||diced yellow/sweet onion|
Meanwhile get the water boiling for the pasta. The fresher the better! I just used what I had in the fridge this time.
Once the onions are translucent and the bacon is cooked, remove the excess fast from the pan.
Next add water / stock to the pan to deglaze and get all the good bit off the bottom of the pan.
|1/2 – 1 cup||water / stock|
Finally add the good stuff! Heavy cream! There’s a reason this tastes so good. Stir until bubbly and slightly thickened.
|1 cup||heavy cream|
Sample the sauce and add salt/pepper as needed. Now it’s time to put it all together. Drain the pasta (but don’t rinse, that’s just bad pasta etiquette), and throw it into the pan with the sauce we just made. Stir and serve!