Helene's Carbonara Supreme

• 500 g spaghetti
• 250 g philadelphia original cream cheese
• 1 liter emborg uht whipping cream
• 5 slices streaky bacon, cut into small bits
• olive oil
• 3 garlic cloves, crushed
• 1 medium onion, chopped finely
• 2 large fresh portabella mushrooms, chopped
• parmesan cheese, for topping

1. cook pasta al dente.
2. put a pan without oil in medium heat.
3. once the pan is hot, put all the chopped streaky bacon.
4. stirring often until bacon brings out its own oil and bacon bits are crispy.
5. remove from its oil and set aside.
6. add olive oil onto the bacon oil.
7. brown garlic.
8. caramelize the onion.
9. add in the fresh mushrooms.
10. cook for 2 minutes.
11. put in the whole Philadelphia Cream Cheese and melt it under low heat.
12. once the Cream Cheese is melted, add the Emborg UHT Whipping Cream.
13. season with salt and pepper.
14. mix in half of the crispy bacon bits.
15. if you prefer the carbonara mixture not too creamy or too thick, just add fresh milk at the last stage of cooking and simmer only for 1 minute.
16. toss the al dente pasta onto the cream mixture and top with remaining crispy bacon bits and lots of parmesan cheese.
17. drizzle with a dash of paprika powder.
18. optional.
19. serve with champagne grapes.

philadelphia original cream cheese, emborg uht, bacon, olive oil, garlic, onion, portabella mushrooms, parmesan cheese

Taken from www.food.com/recipe/helenes-carbonara-supreme-246782 (may not work)