Pâtes Carbonara

• 1/2 pound pasta - I use spaghetti or linguine
• 1 1/2 tablespoons butter
• 2 medium onions, sliced into 1/4" half moons
• 5 ounces smoked lardons - or thick-cut bacon cut into 1/4" strips
• 5 ounces creme fraiche
• salt and pepper, to taste
• 1 cup reserved pasta water
• grated parmesan or gruyere, for serving

1. Bring a large pot of salted water to a boil and cook the pasta according to pasta maker's instructions. Remember to reserve some pasta water for the sauce before draining!
2. While your pasta water is heating, melt butter in a large pan over medium heat. Add sliced onions and cook 10-15 minutes, stirring occasionally, until they have softened and browned to your desired level of caramelization.
3. Add lardons and increase heat to medium-high. Cook 5 minutes, stirring occasionally, until your lardons have crisped up. Pour off any excess fat.
4. Reduce heat to medium-low and add creme fraiche, plus salt and pepper to taste. Continue to cook 3-5 minutes until the cream has thickened slightly and taken on the caramelized color of the onions.
5. Add cooked pasta to the sauce and continue to cook 2-3 minutes, turning often. Add reserved pasta water as needed to create a loose sauce.
6. Serve with freshly grated parmesan or gruyere.

pasta, butter, onions, bacon, crueme fraueeche, salt, reserved pasta water, parmesan

Taken from food52.com/recipes/76358-pates-carbonara (may not work)