spaghetti carbonara

- 14oz. of spaghetti (approx. 3.5 oz. per person)
- Four, 8" long, thick slices of bacon (or 4 oz.) – cut in ½” x 1” strips
- 1 small onion or ½ of a large one – thinly sliced
- 1-1/2 cup of sliced fresh button mushroom (or one small can of sliced mushrooms)
- 4 egg yolks
- ½ cup of thick cream
- ¾ cup of Swiss cheese
- 2 tbs of olive oil
- Salt and pepper

1) In a medium size mixing bowl, beat together the egg yolks, cream, cheese and salt and pepper.
Set aside.

2) In a small non-oiled sauté pan,
fry the bacon strips on hi-heat for one (1) minute.
Add in the onion slices and sauté together for another (1) minute.
Reduce heat to medium-low heat and stir occasionally for another two (2) minutes.
Cover and set aside.

3) Bring 2 quarts of water to a boil with 2 tsp of salt. Boil the spaghettis according to the instructions on the package.

4) Approximately 5 minutes before the expected time of completion of the pasta, place the bacon and onions on high heat until it simmers, add the mushrooms, reduce the heat to medium heat and cover.

5) Drain the pasta and return it quickly to the warm pot used to boil it. Immediately add the cream, cheese and egg mix and stir vigorously. Add the bacon, onion and mushroom, mix together and serve immediately while hot.

Note: do not try reheating once you have added the cream and egg, or the egg will cook and clump the pasta together.

Enjoy