Ingredients

• 1 pkt Zafarelli Casarecce
• 4 tbsp olive oil
• 2 tbsp butter
• 1 onion, diced
• 500g swiss brown mushrooms, sliced
• 150g bacon, chopped
• 1 cup peas
• 2 eggs, beaten
• 2 cups cream
• Salt and pepper to taste
• 100g parmesan, grated
• Fresh Nutmeg, grated
• Parsley, to serve

Method

1. Cook pasta as per packet directions.
2. In a large frying pan heat olive oil and butter on medium to high heat.
3. Add onion, mushrooms, bacon and peas and cook until mushrooms are soft and bacon is crispy, stirring the whole time. Cook for 5-10 mins and then turn down heat to low.
4. In a bowl, combine eggs and cream and whisk together, season with salt and pepper.
5. Once pasta is cooked, strain and add to pan. Turn heat off.
6. Pour in egg and cream mixture and stir through pasta. The heat from the pasta will cook the egg and also heat the cream. Stir well.
7. Serve pasta topped with shaved parmesan, grated nutmeg and parsley.

Preperation Time