THIS IS NOT CARBONARA! But it is a tasty riff on that famous dish! Traditional carbonara involves pecorino cheese, pancetta (salt cured pork belly) and eggs. My version has bacon, onions, mushrooms, cream and parmesan cheese.
To cook the pasta, bring a large pot of salted water to the boil, and cook pasta according to package directions.
Remove pasta 1 minute sooner than the recommended cooking time. Drain pasta, and reserve a cup of the pasta cooking liquid.
In a separate pan over medium heat, lightly fry BMO mix to reheat. Once the mixture is hot, reduce heat to low and add light cream.
In a small bowl, whisk together the egg and parmesan cheese. Add black pepper to this as desired.
To combine, add pasta to BMO and cream mix in the pan. Stir to combine, and let the pasta absorb the liquid to finish cooking over low heat. If the mixture looks too dry, add pasta water by the tablespoonful. The mixture should look slightly moist.
To serve, remove pan from heat, and add in egg and cheese mixture into middle of pasta; stirring vigorously until well combined. Taste and check final seasoning, adjusting if necessary.
Transfer to dinner plate, and enjoy!