Boil the pasta to al dente. While it's boiling, sauté the "A" ingredients in a frying pan.
When the onions become tender, add the "B" ingredients, mix well, then dissolve the consomme.
Transfer the pasta directly from the pot to the frying pan with tongs or a similar implement (do not drain the pasta).
When the pasta and sauce are well combined, turn off the heat, add the "C" ingredients, mix well, then season with salt and pepper. Transfer to individual serving plates, sprinkle on the coarsely ground black pepper, then serve.
Story Behind this Recipe
From time to time, I get a craving for rich, thick carbonara.
You can reduce the amount of calories by substituting milk for half the amount of heavy cream. Add shimeji mushrooms, button mushrooms, or corn to taste. The key is to turn off the heat before adding the "C" ingredients, then mix vigorously by hand!