Weird night for supper last night!

Couldn't figure out what I wanted. Finally decided to try something different and looked up recipes for Pasta a la Carbonara (I used to eat this in a resturant when I worked in Auburn Hills). Found one that sounded about right. Only trouble was that the eggs and heavy cream had to be at room temperature and it was already about 7:00 PM. Decided I could put off my hunger pangs for a bit and took them out.

Had just started cooking the bacon when Melissa called around 8:00 PM. We talked, and talked, and talked... Meanwhile I'm making dinner with one hand. When it was done, we weren't done talking, so I put the lid on it. We ended up talking until around 11:00!

While my dinner was cold, it was still pretty good, and probably will taste a lot better when I eat the leftovers WARM!

Here's the recipe. Only changes I made were to use bacon instead of pancetta and added the rest of the Portobello mushrooms from Sunday's roast so they wouldn't go bad.
Penne a la Carbonara
Recipe courtesy Giada De Laurentiis
Adapted by me!

1 pound pancetta, (I used bacon) diced into 1-inch cubes
I also used 1/2 pound of Portobello mushrooms
Sea salt and freshly ground black pepper
6 eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/4 cup freshly grated Parmesan
1 pound dried penne
4 tablespoons chopped fresh parsley leaves

Heat a large saute pan, until hot. Add bacon and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove bacon from pan. Remove all but two tablespoons of bacon grease. Saute sliced mushrooms. Remove pan from heat.

In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.

In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned bacon and mushrooms and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.