1 lb. bacon (16 slices)
1 onion baseball sized halved, sliced
2 tbsp. flour (self-rising preferred)
1 1/2 tbsp. butter
2 c. liquid (all milk or 1/2 milk, half water)
6 drops smoked Tabasco
salt & pepper to taste
1/2 bag of egg noodles, salt and dribble of extra virgin olive oil

In a large, deep skillet, fry bacon until crispy on medium high. Start water for noodles, add 1 tsp. salt and Extra Virgin Olive Oil to the water. Cut onion in half lengthwise. Remove top and outer two or three layers, discard. Slice remaining onion in 1/4-inch slices, discard bottom. Remove bacon slices to paper towels. Leaving a coating in skillet, drain and store remaining bacon grease in refrigerator (empty shortening container is good).

Add butter and onion to skillet, sauté until lightly browned. Add flour to make a paste, stirring smooth, cook about a minute. Put noodles in boiling water for 10 minutes. Add milk gradually to onion and flour mixture, stirring until smooth after each addition.

Add Tabasco, stir. Chop cooked bacon slices and add. Leave on medium high until sauce starts to thicken. Stir often because you don't want it to burn. Reduce heat to a simmer. Season with salt and pepper to taste. Drain noodles when done.

Top with carbonara. Enjoy.

Submitted by: Dianne Ashworth