Week 4: Pasta Carbonatta

1- 16 oz. package pasta, any variety (I used mini shells)
12 oz. bacon
1 onion, chopped
1 pt. whipping cream
1/2 c. Parmesan cheese
2 eggs
1 1/2 c. frozen peas, thawed

Cook pasta according to package directions. Drain, but do not rinse. In a large mixing bowl, beat eggs. Add pasta to bowl with beaten eggs and mix well. Hot pasta will cook eggs. Fry bacon with chopped onion until bacon is crisp.  Pour whipping cream over  bacon and onion in skillet. Stir in peas. Pour half of cream and bacon mixture over pasta. Stir well. Add half of Parmesan cheese. Stir well. Add the rest of the cream and bacon mixture. Stir well. Add the rest of the Parmesan cheese. Stir well. Garnish with extra Parmesan cheese and fresh parsley if desired.

-Jan Beutler

My Review:
I was kind of nervous to try this recipe because it sounded like it could be weird. Luckily, it was not weird--it was delicious! I would definitely add chicken next time, because chicken would taste so good with this pasta. The recipe is kind of vague on what to do once you put the cream into the skillet with the bacon, so I just heated it until it was just barely bubbling. I also halved this recipe, which made more than enough for the two of us--it made about 4 servings when halved, judging on the amount of leftovers we had. The final verdict: this one is definitely going in the recipe box.