Fake Pasta Carbonara

I'll admit that I'm sometimes a faker. Let's keep it real here, friends, because we're all fakers at some point in our lives. Fake designer labels save cash, fake hair color conceals the unwanted ones, and fake spray tans keep skin from getting UV damage.

But, be warned, spray tans are terrifying. Not wanting to be mistaken as a ghostly apparition by the locals, I got one before vacationing in Miami. It's like being sprayed by a cold, misty shower. Naked. Oh, and it's also not a good idea to gasp for air when the machine's spraying your face. Not like I did that, or anything.

The good news is this carbonara is far from terrifying. It's got all the ingredients of a regular carbonara, but instead of stirring the hot pasta into raw egg yolks, frying (or poaching) the egg and placing it on top still makes for a great sauce. So, embrace your inner faker and try out this dish. And what the heck, save your skin cells and get a spray tan while you're at it.

Fake Pasta Carbonara    Serves: 1
2 oz. thin spaghetti (1 cup cooked)
1 t. butter
2 T. chopped onion
1/2 cup button mushrooms, sliced
Handful of chopped ham (or bacon)
1/4 cup peas
1 egg
Salt
Pepper
Parmesan cheese, to top
1.) Cook spaghetti until al dente, drain, and set aside.
2.) Heat small skillet over medium heat with 1 t. butter. Add onion and cook until softened, 3-4 minutes. Add mushrooms to the same skillet and saute until golden brown. Stir in peas and ham, and cook until warmed through. Season with salt and pepper. Toss mixture with cooked pasta and a sprinkling of parmesan cheese.
3.) In the same skillet, add another pat of butter and heat over medium-low. Salt and pepper the egg, and cook until the whites set  but yolk is still runny, about 4 minutes. Slide egg on top of pasta.