Linguine Carbonara
- 8 oz. Linguine Noodles cooked al dente
- 8 oz. cooked bacon, crumbled
- 1/4 cup slide fresh mushrooms
- 4 tbsp. butter
- 1 tsp. minced fresh garlic
- 1 tsp. cracked red pepper
- 1 medium egg
- 8 oz. heavy whipping cream
- freshly grated Parmesan chees
Cook bacon in large skillet until crisp. Drain and crumble to equal one cup. Melt butter in large skillet. Add garlic, red pepper flakes, black pepper, bacon and mushrooms. Saute over medium heat approximately 2-3 minutes. Add cream and bring to a full boil. Add linguine noodles and return to a full boil for approximately 2 minutes. Remove from heat. Add 1 egg and stir quickly to prevent from scrambling. Place in hot pasta bowls and top with freshly ground Parmesan cheese.
You can also add chicken or shrimp to the dish.
Recipe shared by Dad.
