I thought I'd share that pasta recipe, which I find delicious. I call it "French Carbonara" as back in France, this is usually known as "Pâtes à la Carbonara". How the French came to completely twist and distort the recipe from its Italian neighbor's origins I have no idea. To this day, I still love both styles, the authentic Italian Carbonara, and the "French Carbonara". They're just two quite different recipe. Pâtes à la Carbonara - Dice bacon, place in cold pan and turn on the heat on low. You can choose to add freshly ground black pepper, garlic cloves or garlic slices, or rub the pan with garlic before adding the bacon. - While the bacon fat is slowly rendering, bring a large pot of water to boil and cook the pasta. - When the bacon is nicely cooked, remove most of the bacon fat from the pan and add thinly sliced onions. Bring the heat to medium-low and let the onion sweat in the bacon fat. - When the onion is cooked, deglaze with white wine (optional), and add a good amount of creme fraiche (if you don't have creme fraiche, regular cream works ok, sour cream is another alternative). - Add pasta water to desired consistency, add drained pasta to sauce, and serve with freshly grated parmesan (or Emmental if you want to go very French - yes I know Emmental is swiss but everybody in France always has a piece of emmental in their fridge, to grate for gratins, pasta, rice etc...). You can make a little space in the center of your pasta bowl and delicately place an egg yolk there - but you knew that already. Hope you enjoy. If that recipe is already well known from Americans and/or Italians or anyone else, maybe under another name, I'd love to know. Bon ap' !