Pasta Carbonara

Submitted by Kimschmee

"OMG this is the best!!!!"

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 4

ingredients

• 453.59 g pasta
• 946.36 ml half-and-half
• 6 slice pancetta
• 226.79 g fresh mushrooms
• 113.39 g butter
• 1 medium diced onion
• 14.79 ml minced garlic
• 473.18 ml frozen peas
• 170.09 g shredded Fontina cheese
• 113.39 g grated imported romano cheese
• 0.25 ml pepper

directions

1. Prepare pasta as usual in large pot of salted water. Cook al dente, which means pasta should be cooked through, but sill firm to the bite.
2. While pasta water is coming to a boil, prepare the sauce: Julienne pancetta. In 12" fry pan melt butter, add flour, then add pancetta. Cook for about 5 minutes until pancetta begins to crisp, add onions and garlic, cook until onions soften. Add mushrooms and cook until heated. Add half and half to fry pan and whisk together. Add frozen peas and simmer for about 5 minutes. Add pepper and stir until well mixed. Add Fontina cheese and stir until creamy and melted. Cook until the sauce bubbles and then reduce heat. Once your pasta is done, pour the sauce on top, and add cheese. Toss one more time before serving.