[Liz]

This isn't Nick's recipe...but I think he made something similar.Rich bacon cream sauce, the ultimate Italian comfort food; Great for company; has no eggs; can do ahead.

Rigatoni Carbonara
SAUCE Caramelize lb diced bacon in hot pan; add/sweat diced Spanish onion; add 6 sliced gar/cl. Color garlic on low heat. Pour out bit bacon fat; add qt h/cream; stir/simmer/bubble/reduce 12-15 min. Add lb cooked rigatoni; pinches rosemary, sage, sea salt, 1/2 tea pepper.

Plate pasta; grate 4 oz Pecorino Romano over.

SERVE garnished w/ basil chiffonade

[Jamestown1630]

Your mention of ‘Spanish Onion’ interested me; I found this, which seems to indicate that the Spanish onion is the one most found in US markets:

http://www.epicurious.com/archive/seasonalcooking/farmtotable/visualguideoniongarlic

But I remember seeing Bermuda onions in the stores when I was growing up, and never see them now. They’re apparently similar to Vidalias...

-JT