I've made Orecchiette with Brussels Sprouts before but this time I thought I'd do it without the Brussels Sprouts and use bacon - since the Sous Chef was smoking up a batch today. Orecchiette Carbonara (Adapted from Carols Cafe Pasta Sauces )* 2 T olive oil 2 T butter 1 head of garlic, slightly smashed 1 onion, sliced thinly 6oz prosciutto diced (or in this case freshly made bacon) 4 eggs 1/2 c heavy cream 1 c Parmesan, grated ground nutmeg freshly ground pepper 1lb pasta reserved pasta water In a large skillet heat butter and olive oil. Cook garlic until lightly golden. Remove from pan and set aside. Meanwhile, boil water and cook pasta. Add onion to the skillet and cook until caramelized. Remove from pan and set aside. Add prosciutto and saute a little. Remove from heat. Add onions and garlic back to the skillet. Whisk together eggs, heavy cream, Parmesan, nutmeg, and pepper. (Add more pepper than you think). Depending on your timing, you might need to...