Spaghetti Carbonara

Canadien bacon, garlic, onions,( peppers, mushrooms, optional) sun dried tomatoes, roasted pine nuts, two eggs, pasta of your choice, fresh parsley. The original calls for a few red pepper flakes, but fussy LeRoux children rejected the idea. We used tri colora farfalle as it was novel and the kids liked the shape, and ate it all. Plenty Parmigiano Reggiano.

We use Canadian (the French way to spell, learnt from reading it off of the boxcars we so frequently were stopped by going over to Margaret LeRoux’s house) bacon. This cuts down on the fat from regular bacon.

Directions:

Fry up garlic; amount is up to you.

Add onions. Add shrooms, sun dried tomatoes and peppers. Cook for as long as you want. Remove from pan, keep warm. Add bacon and fry. Bacon doesn’t have to cook that long as it is usually precooked. As most knowledgeable and experienced cooks are already cooking the pasta, drain when finished. Immediately pour into a big bowl, add beaten eggs, toss in pasta (like you’re tossing a salad) as necessary, add garlic, veggies, sun dried tomatoes, copious amounts of cheese, bacon, and the pine nuts, and a bit of fresh parsley. Stir like crazy and add any amount of egg to make things come together. Add another handful of cheese, scream at the top of your lungs that “It’s ready, let’s eat!!” Screaming was necessary as the kids were always listening to MTV which was up to at least 100 decibels.