This indulgent dish is worth the time it takes to make especially on your cheat days. Not only does it give you luxurious creamy sauce but adding to that the savory bacon and mushrooms almost put it over the top.
ALTERATIONS – there are several things you can do to put a little twist on the recipe. We like using fettuccine noodles but you can also use regular spaghetti noodles or even angel hair pasta if you want it a little bit lighter. You can also substitute pancetta for the bacon or some grilled chicken. You can also reduce the amount of heavy cream you use to make a thinner lighter sauce.
Ingredients
8 oz fettuccine
2 eggs
1 lb bacon
8 oz 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
Directions
- 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 separate 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 and add back in cooked bacon
- 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 and pasta to the bacon mixture and stir together.
- Garnish with extra Parmesan.
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