Since yesterday was declared “National Pasta Day”, Don followed through with this wonderful delight. It is so yummy, there won’t be leftovers.
- 6 slices of bacon, cooked crisp and chopped
- 3 eggs, room temperature
- 1/4 cup heavy cream, room temperature
- 1 pound pasta (your choice)
- 3/4 cup Asiago cheese, finely grated
- 4 tbsp. parsley leaves, chopped fine
- 6 large mushrooms, sliced
Step one is the bacon. Set this in a bowl and fry the sliced mushrooms until cooked, turning over to lightly brown. Then in a medium bowl, beat the eggs and cream until well blended. Season lightly with salt and white pepper. Stir in the cheese, saving 2 tbsp. for later.
In a large pot, cook the pasta in boiling water for about 10 minutes until al dente, do not rinse with water. but just strain and return pasta to the pot. Add the bacon and mushrooms mixing well and add to the cream mixture to completely coat the pasta. Portion this out into your favourite pasta bowls and sprinkle with the remaining Asiago cheese.
Note: You have to work quickly while the pasta is hot to cook the cream mixture enough but not allowing it to curdle. This is so so good.
