something different - Pasta carbonara, premavara, OK i will just call it primadonna!

what to do?
What to do!
It is a meatless Monday and i want pasta carbonara,
but that uses an Italian bacon panchetta, not meatless.
It could have done it without the bacon, but wanted vegetables.
I think of Pasta primavera, but my heart is set on trying for the first time a carbonara sauce.
I went where i should not go and so i called it my own name:
Pasta primadonna!

I have tricks, taught by my Greek mother on how to incorporate egg into a hot liquid with out cooking it to a "scrambled egg" mess, but rather infusing it to what you have,
ask any Greek cook who makes avgalemono soup, which is a chicken lemon soup with a egg white froth on top and is wonderful!
This is not for the faint of heart, but it was so good!

Pasta Prim-a-Donna

§       1 lb of your favorite pasta (fettuccine for me)

§       2 whole eggs

§       2 egg yolks

§       1/8 cup half and half or cream

§       1/2 stick butter

§       1/8 cup olive oil

§       1/2 cup Parmesan grated cheese

§       3 oz Parmesan cheese, diced

§       1 onion, diced

§       1/2 teaspoon garlic, minced

§       2 cups fresh vegetables, diced

§       1 teaspoon or more black pepper (according to your taste)

§       grated Parmesan to top dishes

§       parsley, minced

§       salt to taste

          (except salt the pasta water to sea water)

Whip the eggs and yolks with the milk

melt butter and olive oil in a separate pan and sauté the onions

add the garlic and continue

begin the pasta water

add vegetables to the onions and garlic

cook the pasta and reserve a cup of the pasta water

add vegetables and Parmesan cheese chunks to the pasta

add some of the pasta water to the eggs, slowly to bring to a warm temperature and mix thoroughly

add to the pasta mixture and mix well

add grated Parmesan cheese and black

salt to taste

serve warm topped with Parmesan cheese and parsley