Technically, this isn't a carbonara sauce. It's been hacked and rearranged and added to, so that the Italian reference is a bit upside down. Apparently, a carbonara shouldn't have cream. This one does. And I've added leek, because it's so nice, and a few mushrooms to increase the veg content.
That said, adding Native Pepper Seasoning to a more traditional carbonara would also be awesome!
Penne, to serve 4
4 rashers bacon, cut into small strips
1 leek, halved and finely sliced
A handful of mushrooms, halved and sliced
1 cup grated or shredded parmesan cheese
1 tsp Native Pepper Seasoning, plus extra to garnish
Salt, to taste
Add the penne to a large saucepan of boiling water. After 1 minute, stir to separate the pasta and leave to cook a further 12 minutes or so.
Meanwhile, in a frying pan over medium heat, fry up the bacon pieces. When a bit of the fat from the bacon has started to grease the pan, add the leek and cook, stirring, until it begins to soften. Add the mushrooms and cook until soft.
In a bowl, whisk the eggs with the cream, Native Pepper Seasoning and salt. Add the parmesan and combine.
Drain the pasta and return it to the saucepan. Add the cream and egg sauce, and stir through the hot pasta. Add the leek and bacon mixture. Serve with an extra sprinkling of Native Pepper Seasoning on top.