Pasta Carbonara with (or without) Pink Sauce
1 pound package penne type pasta or farfalle (bow ties) - cooked al dente
1/2 pound Pancetta, smoky old fashioned style bacon or Canadian Bacon
1 cup of diced onion
8 ounce can of tomato sauce, or 2 cups seeded, peeled chopped fresh tomato (If you omit the tomato you get a real Carbonara recipe)
1⁄2 teaspoon of dry marjoram or 1 tablespoon fresh marjoram
1⁄2 cup frozen peas
1⁄2 to 3⁄4 cup heavy cream
Trim as much fat as possible from the bacon and cut in small pieces. If you use Pancetta, just cut it into small dice. Cook bacon in a medium to large skillet, but don’t overcook as there will be more cooking.
Drain bacon and sauté diced onion in the same pan, until the onion is tender. Drain again if there is still visible fat.
Add tomato sauce or chopped fresh tomato. Add marjoram
Cover and simmer on very low heat for about 20 minutes, adding water or tomato sauce if it is drying out.
Before tossing with the cooked penne, add about 1⁄2 to 3⁄4 cup heavy cream to the sauce. Taste and add salt & pepper if necessary.