Pasta salad with caramelized onions and bacon

Ingredients for 1 servings:

• 1 jar mayonnaise
• 1 jar cucumber(s)
• 300 g pasta
• 75 g butter
• 3 m.-sized onion(s)
• 200 g breakfast bacon
• some sugar
• some vinegar
• 200 g peas
• some salt and pepper
• possibly paprika powder, curry powder or soy sauce
• dill
• Parsley

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 hours; Total time approx. 21 hours 40 minutes

If you’re using frozen peas, you should first take them out of the freezer and cook them according to the package instructions. Put the mayonnaise in a bowl and mix it with the vinegar and water from the gherkins. Cut the gherkins into half-finger-thick slices and add them as well. Cut the peeled onions into finger-thick rings and the bacon crosswise into finger-thick strips (even if you have to wash one more thing, it’s worth using a carving knife here). Cut the butter into small slices and then add them to a pan with the onion rings and bacon. Sprinkle two tablespoons of sugar over the butter. Heat the stovetop to full, then turn it down. Caramelize the onions and bacon. Meanwhile, cook the pasta al dente, then drain. When the onions and bacon are done (you have to be afraid they’ll burn), turn the heat up again briefly and drain with a very sparing tablespoon of vinegar (careful! The vinegar vapor will be unpleasant!). Add the contents of the pan (including the fat, but especially the fat) to the cucumber water mayo, stir through, and season generously with salt and pepper. If desired, add paprika, curry sauce, or soy sauce. Chop the parsley and dill and fold in. Finally, add the noodles and peas, stir through, transfer to another bowl, and let stand to infuse.