There are two recipes I play around with that can be called “Pasta Carbonara”.

The first one I call “Bacon Onion Pasta”. It’s quick and yummy, but some picky eaters complain about too many onions.

Bacon – about 10 strips
Onions – 1 small
Garlic – minced
Olive oil
1 egg – beaten
Salt
Pepper
Spaghettini

Chop up onion into small pieces. Cook bacon until almost done, then cut into small pieces. In pan, add 2 tbsp (or amount needed to lightly cover pan) olive oil and heat. Add chopped onion, bacon, garlic (to taste – or about 1-2 tbsp). Saute until onions are clear. Set aside.

Meanwhile, cook spaghettini in salted water until al dente. When done, drain and put back into pan. Add bacon, onion and oil mixture, stirring well. Stir in 1 beaten egg until well mixed. Add pepper, salt and parmesan cheese to taste.

The second one pleases more of the crowd as the onions are less obvious:)

Pasta Carbonara

1 medium onion chopped
Garlic, minced (as much as you want).

Saute onion and garlic. Set aside.

Make 10 slices bacon – cook until crispy and the cut into small pieces. Set aside.

Cook fettucine to al dente.

In large bowl, beat 2/3 cup part skim ricotta cheese until smooth, then add 2/3 cup egg substitute and the onion galic mixture and mix together. Stir in 1/2 cup milk, bacon, 4 tbsp parmesan, salt, pepper and 1 tbsp oregano.

Combine cooked pasta and mixture together in pot and cook, stirring gently for about two minutes until sauce thickens. Serve at once, sprinkled with parsly and parmesan.