Creamy carbonara

A quick and get-rid-of-fridge-leftovers lunch! It was oh-so-good (and sinful!)

Creamy carbonara
(recipe adapted from The recipe critic with modification, serves 2 person)

Pasta
70g farfalle (or any pasta)
salt

Cream sauce
2 eggs
1/4 cup cream or heavy cream
1/3 cup parmesan cheese
fresh diced parsley or dried flakes (I omit)
1/4 tsp salt
1/2 tsp red pepper flakes (I omit)
bacon (I omit)
shiitake mushroom
2 slices of picnic ham
thin asparagus

1. Cook pasta in a pot of boiling water. Drain and set aside. 
2. Beat the eggs, cream, parmesan cheese, parsley, salt and the red pepper together in a bowl using fork.
3. Fry the bacon until crisp (if using), then crumble and set aside.  
4. Saute the onion and the mushrooms until the onions are translucent and golden. Add asparagus and ham and continue frying for 1-2 minutes. 
5. Add pasta to the onions and mushrooms.  Pour cream mixture into the pasta, and stir over low heat for 1-2 minutes. Add some pasta water if the sauce gets too thick. (Do not cook on high heat or you will make scrambled eggs.) 
6. Serve with additional parmesan cheese and some cracked black pepper.