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Mushroom Carbonara

A perfect blend of everything wonderful in life: creamy, spicy, egg-y, bacon-y, candlelight dinners, the perfect glass of wine and I could go on and on, but I think you get the idea.

Prep
Cook
Serves 4people
Ingredients
linguine pasta
6
bacon
3/4
cup diced tomato
2
cloves garlic, minced
1
cup sliced mushrooms
2
eggs
3/4
cup grated parmesan
3/4
cup heavy cream
black pepper
oregano
crushed red pepper
white wine
Directions
1.
Boil desired amount of pasta. (Trick is to have the pasta al-dente and boiling when you are ready to complete the dish.)
2.
Fry bacon until crisp, drain, crumble and set aside. Drain all but 2 tbl or so of grease.
3.
Add garlic, mushroom and tomato to pan, saute until mushrooms are soft. Add crumbled bacon to pan. Keep cooking until a fond is formed, careful not to overcook the garlic.
4.
Deglaze the pan with some white wine (chicken stock can be sub-ed here)
5.
In separate bowl, whisk cream, eggs, cheese and spices. Set aside.
6.
When ready to complete the dish add a tablespoon of boiling pasta water to egg mixture while whisking. Remove pan from heat and drop HOT pasta into it.
7.
Pour egg mixture into pan while using tongs to fully mix everything together. The heat from the pasta and pan will cook the egg as you toss. Be careful not to scramble the mixture!
8.
Top with parmesan cheese and fresh herbs if desired. Serve immediately.

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