Lexy's Carbonara...by way of Philip

I am just at the end of a week's stay at my sister's in Chagrin Falls, OH.  Lexy grew up in this enchanting little town, moved away for several years, and returned in 1999 with her husband and daughter. While growing up in Chagrin, Lexy learned to make a delicious Carbonara from our step-father, Philip. My visit would not be complete without enjoying this wonderful dish. She has graciously agreed to make it on our final night.

This is where she learned her craft:

Lexy's Carbonara

4-5 peppers (green, red or yellow, 1 inch dice)
1 sweet white onion (1 inch dice)
1 lb of bacon, cooked crispy and then crumbled, set aside
1 pint of cream
1 cup of milk
2 lbs of good Italian pasta (Lexy prefers a shape like twists)
7 ounces of Grated Parmigiano Reggiano
Tbsp olive oil

Saute the peppers and onions in the olive oil until the onions are translucent and peppers are just starting to soften. Add the cream and milk to the onions and peppers, sauteing on very low heat for about 5 minutes. At this point you just want to infuse the flavor of the peppers and onions into the cream. Turn off and let sit.

Cook the pasta to al dente. Turn the heat up on the peppers, onions, and cream to bring it up to almost a boil. Allow to simmer while the pasta is cooking. Drain pasta and place back in the pot.

Add the cheese and mix well.

Add the peppers, cream and then the bacon. Mix well.

Place in a pasta bowl. Sprinkle with a little cheese.  Enjoy!

The perfect ending to a lovely week!