“unusual recipe with diced portabella mushrooms, green onions, red pepper flakes and bacon. i used 1% milk since i didn't have cream or half & half on hand and it worked great. in the interest of calories, I usually use the water i cooked the pasta with for the sauce anyways. **Note! I made this recipe using half a box of pasta since that's what I had on hand.** I made it with farfalle and it was great. I use a mix of the hard cheeses I have on hand-parmesan, pecorino, romano, etc.”
READY IN:
25mins
SERVES:
3-4
YIELD:
2 cups pasta
UNITS:
US

Ingredients Nutrition

Directions

  1. cook bacon until just shy of crisp. Drain on paper towels, reserving 1 T grease to saute onions, garlic, mushrooms. Dice or crumble bacon into small pieces.
  2. Saute onions, garlic, mushrooms in bacon fat on med to high heat until garlic golden brown and mushrooms cooked, about 5-10 minutes. Add red pepper flakes at last minute.
  3. Cook pasta until al dente, approx 7 minutes.
  4. Drain pasta, reserving approx 1/4 cup cooking water if not using milk or cream for sauce.
  5. Immediately combine beaten eggs, sauteed stuff, liquid, bacon, and cheese with pasta, stirring well. Serve immediately.

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