Quick Carbanara

1. 1

   Follow instructions on Barilla pasta box. (Only pasta where you can trust the boiling time to be exact.)

2. 2

   While water is coming to a boil and pasta is cooking, cut up bacon and onion.

3. 3

   Once pasta is done (and if it is done before sauce is ready) drain and set aside in large, warm bowl.

4. 4

   Start frying bacon until crispy in large saute pan. Remove from pan and add onions to bacon fat. Saute onions until soft but not too brown.

5. 5

   Break eggs into bowl and have kids start beating them. While they are doing that, clean saute pan. Replace on stove and add 7 of the 8 ounces of heavy cream. Put remaining ounce of cream in eggs.

6. 6

   Bring cream to a boil and then reduce to active simmer.

7. 7

   Position kids and bowl near stove and very slowly add spoonfuls of hot cream into egg mixture, one spoonful at a time until one half to two-thirds of cream mixture is incorporated into eggs and the egg mixture is warm to touch.

8. 8

   Lower heat on cream mixture even more, switch places with kids and have them start stirring cream while you slowly pour egg mixture into cream, stirring vigoriously.

9. 9

   Add shredded Parmesan cheese to pan and stir until completely melted and sauce begins to thicken.

10. 10

    Stir in peas, gently.

11. 11

    Pour cream and egg mixture over pasta in warm bowl and top with the crispy bacon and sauted onions. Toss until everything is well mixed. Serve immediately with salad and crusty bread.

No additional tips available.