Pasta Ala Carbonara

• 2 lb. sugar-cured bacon, cut into 2-inch pieces
• olive oil
• 1 lb. white onions, cut into 1-inch pieces
• butter
• 1 1/2 lb. mushrooms, sliced (if large, halves first)
• 1 c. whipping cream or half and half
• 2/3 c. chopped parsley
• 8 eggs
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. crushed dried Italian red peppers
• 2 lb. semolina pasta

1. Cook bacon, but do not get too crisp.
2. Drain on paper toweling to remove as much grease as possible.
3. In a large skillet, pour enough olive oil to cover bottom of pan.
4. Add the onion and cook over medium heat until soft, but do not burn.
5. Add more oil if necessary.
6. Drain on paper towel to remove as much grease as possible.
7. In the same pan, cook the mushrooms until almost soft in a little butter.
8. Do not overcook.
9. Add the onions and bacon to this pan.
10. Mix well and reduce heat to low.

sugarcured bacon, olive oil, white onions, butter, mushrooms, whipping cream, parsley, eggs, parmesan cheese, italian red peppers, semolina pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1076412 (may not work)