Rich Carbonara with Heavy Cream

• 300 to 400 grams Pasta
• 150 grams A. Bacon, 1.5 cm
• 1 A. Onion, sliced
• 2 clove A. Garlic, minced
• 400 ml B. Heavy cream
• 8 tbsp B. Shredded cheese
• 1 B. Consomme bouillion cube
• 2 tbsp B. Olive oil
• 3 cup Eggs
• 5 leaves C. Parsley, coarsely chopped
• 100 ml C. Pasta boiling water
• 1 Coarsely ground black pepper

1. Boil the pasta to al dente.
2. While it's boiling, saute the "A" ingredients in a frying pan.
3. When the onions become tender, add the "B" ingredients, mix well, then dissolve the consomme.
4. Transfer the pasta directly from the pot to the frying pan with tongs or a similar implement (do not drain the pasta).
5. When the pasta and sauce are well combined, turn off the heat, add the "C" ingredients, mix well, then season with salt and pepper.
6. Transfer to individual serving plates, sprinkle on the coarsely ground black pepper, then serve.

pasta, bacon, onion, garlic, heavy cream, shredded cheese, bouillion, olive oil, eggs, parsley, pasta boiling water, ground black pepper

Taken from cookpad.com/us/recipes/151405-rich-carbonara-with-heavy-cream (may not work)