Chop the onion. Pour 100 ml / 3 ½ oz of EVOO into a pot and heat on medium. Fry the onion for 2-3 minutes. Add mushrooms and stir-fry for 2 more minutes. Add bacon and leave for 2 minutes. Add 200 ml / 7 oz of cream, mix well, and cook for one minute. Add the grated cheese. Turn off the fire.
In another pot, pour 1L of water and add 2 soup spoons of EVOO and a pinch of salt. Wait for the water to boil. Add the macaroni and let it boil for 8/10 minutes. Then, drain them and add them to the sauce we have previously prepared and heat them over a low heat for 4-5 minutes.
In a dish, beat 2 eggs together with 100ml of cream. Add mixture to the pot with the sauce and macaroni. Heat on low for 2-3 minutes so that the egg does not fully set. Add salt and pepper.
Use of Arbequino: We choose Arbequino because it is a soft and sweet EVOO that makes it ideal for mild sauces such as béchamel or carbonara.