Ingredients

• 500g Zafarelli Fettuccine
• 3 tbsp Zafarelli Olive Oil
• 2 large egg yolks
• ¾ cup light cream
• 200g (8) slices bacon, rind removed, cut into small squares
• 300g button mushrooms, sliced
• 2 cloves garlic, crushed
• 1 cup finely grated parmesan cheese
• ¼ teaspoon nutmeg
• Freshly grated parmesan cheese to serve

Method

Cook Fettuccine according to packet directions. Whisk egg yolks and cream together in small bowl. Heat oil in large saucepan, add bacon, mushrooms and garlic, cook over high heat, stirring for 2 minutes until mushrooms soften. Drain and return pasta with 1 cup cooking water and mushroom mixture to the pan. Gradually add egg mixture, tossing over low heat for about 1 minute until coated with creamy sauce. Toss in parmesan, add nutmeg, salt and freshly ground pepper to taste. Serve immediately with freshly grated parmesan cheese. <hr /> Preparation time: 15 minutes Cooking time: 25 minutes <strong>Tip: </strong>Garnish with 3 tbsp chopped fresh chives.

Preperation Time