Rod's pasta carbonara

Do like the Italians and eat this classic pasta dish, created here by Rodney Bowers of Rodney Bowers, for breakfast (and then lunch and dinner)! Makes 4 servings.

4 oz bacon cut into 1/2-inch pieces

1 medium Ontario onion, finely chopped

1 clove garlic, thinly sliced

1/2 cup organic cream

3 free-run fresh eggs

1 lb fresh local pasta, preferably a thick spaghetti or penne (or dry)

2 tbsp butter

1/2 cup freshly grated firm cheese (pecorino, parmesan, or an Ontario-aged Gouda or other firm cheese)

3 tbsp freshly grated black pepper

1. In a very large pot, bring 6 L of water to a boil. Add 3 tbsp salt.
2. Place bacon in a large sauté pan and cook over medium heat until fat has rendered out. Remove bacon and drain off fat, reserving 1 tbsp.
3. In the same pan with reserved bacon fat, sauté onion and garlic until translucent, about 10 minutes. Add cream and cook until reduced by half. Remove pan from heat.
4. Separate eggs, keeping yolks whole. Cook pasta until al dente; drain in a colander.
5. Add hot noodles to pan and toss over medium heat until coated with sauce. Add half cheese and stir in egg whites quickly. Add butter and some black pepper and stir. Divide into four servings. Top with egg yolk, remaining cheese and more black pepper.

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