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This dish is totally worth the effort. There are a couple different steps, but it is not complicated and so delicious.


{Adapted from Meg Vaisa}

8 oz fettuccine
2 eggs

1 pkg bacon
1 (8oz) pkg fresh sliced mushrooms
1/2 medium onion chopped
1 tsp minced garlic
2 cups heavy cream
1/2 cup butter
1 cup grated Parmesan cheese
Italian seasoning, salt, and pepper to taste

Cook your pasta according to the package directions
When pasta is finished, immediately drain off water and replace into the hot pot and add two eggs and stir until eggs are scrambled into the pasta
In a seperate pan, cut bacon into pieces and cook until barely crispy
Drain fat (I leave a little in the pan for flavor)
Add the mushrooms, onion, and garlic into the pan with bacon drippings
Cook until mushrooms are soft and onions are translucent
Add Italian seasoning, salt, and pepper to taste
In a separate small pot melt butter
Add heavy cream and bring to a boil
Remove from heat and whisk in Parmesan cheese until cheese is melted
Add cheese sauce to bacon mixture and stir together.
Pour over pasta and and garnish with extra Parmesan.

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