Carbonara Rimanenza or "Leftover Carbonara" (at least according to Google translate). I actually like to call it Garbage Carbonara where you throw in any veggie you have leftover that you're not sure what to do with before it spoils. With a market down the street, this happens quite a bit for us. The only veggie that I highly recommend you keep in the following recipe, are the grape tomatoes. They add a sweet pop to the dish. Eat up!

Ingredients:
1 lbs Fettuccine
5 strips of crispy bacon, crumbled or 5 oz diced and sautéed pancetta
4 cloves of garlic, minced
3 eggs, beaten together
1 cup grated parmesan (we use a block of parm, we like it better and it can be a bit less expensive in the UK )
1 tea dried basil (use fresh if you have it)
Salt and pepper to taste

1 pint of mushrooms cut into fourths
1 small onion, thinly sliced
1 pint of grape tomatoes

Directions:
Sauté bacon or pancetta in a frying pan

When meat is cooked, set meat aside and fry mushrooms, onions, and garlic in the leftover grease.

In a pot of salted boiling water, cook pasta

While pasta is boiling, mix parm, eggs, and basil together. Make sure this sauce is finished before the pasta.

Once pasta is finished, drain and and quickly return to pot. The pasta needs to remain hot in order to cook the eggs in the carbonara sauce. Add sauce and mix together.

Add sautéed veggies, garlic, and the fresh grape tomatoes. Salt and pepper to taste (I add quite a bit of salt, I'm a big fan)

Top with a little more grated parm. Serve and gustare! (Thanks again Google Translate)