Ingredients:
- 1/2 packet of pasta packet bought from supermarkets (about 250g)
- 1/2-3/4 packet of cooking cream
- 1 medium yellow onion (chopped finely)
- 6 cloves of garlic (minced)
- 300gSwiss Brown mushrooms (slice)
- 400g Bacon (sliced into smaller pieces)
- 2 beaten eggs
- 1/2 cup of grated parmesan cheese
- 2 tbsp butter
Directions:
- Boil the pasta in a large pot of water with 1 tbsp of salt. Cook until al dente.
- Whilst the pasta is cooking, cut the bacon into small strips and fry them in some oil until they turn crispy. Remove the bacon.
- Crack the eggs into a bowl and beat until they become a consistent yellow mixture. Add on cheese, mix well and set aside.
- Using whatever leftover oil from frying the bacon, add the butter and fry the onions, followed by the garlic.
- After a few minutes, fry the mushrooms until they turn soft. Add the bacon and mix well.
- Add half packet of cooking cream. Add more cream if you prefer your sauce to be creamier.
- Bring the sauce to a simmer and add pasta to coat well. Then off the heat.
- Let pan rest for half minute. Pour in egg mixture and keep stirring until the sauce is slightly thicken and achieve a smooth consistency. This step is important as the egg will become scrambled eggs if you’re not fast enough.
- Season with salt and pepper to taste. Add more parmesan cheese if desired.
Happy Cooking!
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