Creamy Bacon Carbonara

Creamy Bacon Carbonara
Submitted: Summer Thatcher
From: Just Get off Your Butt and Bake

2 eggs
1/4 c. Heavy Cream
1/3 c. Parmesan
Fresh diced Parsley or dried flakes (Basil would be good also)
1/4 tsp. salt
1/2 tsp. Red Pepper flakes
(I doubled the sauce recipe, and it was perfect)

1/2 lb. bacon
1 small onion, chopped (opt.)
3 mushrooms sliced (opt.)
1/2 lb. pasta

Beat the eggs, cream, Parmesan, parsley, salt and red pepper together in a bowl.  I just used a fork.  Fry the bacon until crisp, then crumble and set aside.  With 1-2 TBS bacon grease, saute the onion and mushrooms until the onions are translucent and golden.  Drain the pasta and while still warm, add to the onions and mushrooms.  Pour cream mixture into the pasta, and stir over low heat for one to two minutes.  (**I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked, add a bit if you need it).  Don't do this on high heat or you will make scrambled eggs.  Serve with additional Parmesan, and a loaf of Crusty French Bread and a salad!  You will love it!