Cooking Diaries: Pasta Carbonara, Revisited

{My successful, creamier pasta carbonara, thanks to a new-found recipe}

Pasta carbonara has been part of my weekly rotation in the kitchen since bacon almost always ends up in our shopping cart now when we go grocery shopping (okay, I'm the one who puts it in there). The motivation behind finally testing out a new recipe for this dish was the need to use some left-over sour cream from another fajita night that we had recently (oh, yes - we found sour cream in Hong Kong! A miracle!). This new recipe I found called for heavy whipping cream, and sour cream, plus 6 eggs (as opposed to the usual 3 from the previous recipe), not to mention the usual amount of parmesan cheese. 

Some modifications that I made:

1. An ingredient that I omitted was the oregano.
2. I chose to use bacon instead of ham.
3. I used fusilli pasta.
4. Rather than add the raw onion and garlic in with the heavy cream, sour cream, eggs and parmesan cheese mixture, I sautéed them in the fat that was left over from cooking the bacon.

The final result was a lovely, creamy, and delicious pasta carbonara -- one that I am finally satisfied with!