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Creamy Bacon & Mushroom Carbonara
Delicious pasta sauce that works well with fettuccine.
1.2 cups evaporated milk
3 large eggs
1/2 cup grated parmesan cheese
1 tsp or 1 packet dijon mustard
4 <span class="measurestring" title="medium slices (packed 20/lb)">medium slices</span> bacon
1/4 cup parsley
2 cups pieces or slices mushrooms, roughly chopped
1 tbsp butter
1 tsp olive oil
Cook pasta in a large saucepan of boiling, salted water according to packet instructions.
In a medium size pan lightly sauté mushroom and bacon with a knob of butter and a light drizzle of olive oil.
In a large bowl, whisk together the evaporated milk, eggs, parmesan cheese and mustard, Season to taste.
Turn off heat, drain pasta and return to pan, add mushrooms and bacon and toss through cream mixture.
Allow to sit for 2 minutes before serving.
in 1 serving of Creamy Bacon & Mushroom Carbonara.
, 14% carbs, 24% protein.
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