Bacon & Mushroom Carbonara

Ingredients

• 350g fettuccine or dried pasta, of your choice
• 1 cup bacon, sliced into small pieces
• 3 cups sliced mushrooms
• 2 tsp Gregg's Crushed Garlic
• 1/3 cup grated Parmesan cheese
• 1/3 cup cream
• 2 eggs, lightly beaten
• Gregg's Natural Sea Salt, freshly ground
• Gregg's Whole Black Peppercorns, freshly ground
• parsley or spring onions, to garnish (optional)

Method

Bring a large pan of salted water to the boil.  Add pasta to the boiling water and cook according to the packet instructions.  Once cooked, drain the pasta reserving ½ cup of the cooking water.

Heat a large non-stick frying pan.  Add the bacon and cook until lightly browned then add the mushrooms and Gregg's Crushed Garlic, and cook until coloured and fragrant.

While the bacon is cooking place the Parmesan cheese, cream and eggs in a medium sized bowl and whisk until combined.  Add the reserved cooking water and mix well.

Once the bacon and mushrooms are cooked, add the drained pasta to the frying pan along with the egg mixture.  Stir well.  Cook over a low heat for 5 minutes, or until sauce thickens, stirring continuously.

Season with freshly ground Gregg's Natural Sea Salt and Whole Black Peppercorns.

Garnish with freshly chopped parsley or spring onions, if desired.