Pasta with beef bacon and mushrooms

25 min.

CAPPELLO BIANCO PIPE RIGATE

250 g

Olive oil

2 tbsp.

White onion

1 large bulb

Beef bacon

300 g

Mushrooms

200 g

Butter

50 g

Cream

150 ml

Egg

4 pcs.

Parmesan cheese

150 g

Salt and freshly ground black pepper

to taste

Parsley

as a garnish

PREPARATION:

Boil pasta until al dente for 8 minutes in salted water in a large saucepan Drain the water, put the pasta aside.
Cut the onions into small cubes, fry in olive oil on medium heat until golden color. Put to a paper towel so that it absorbs excess liquid.
Cut mushrooms into small pieces and fry in the same pan. When mushrooms are almost ready, add beef bacon, stir and cook until the bacon is browned.
Mix eggs, cream and finely grated parmesan (it is important to leave some cheese for later) in another bowl. Move the resulting mass with the onion to the pan.
Stir over medium heat until the sauce thickens. Add boiled pasta, mix well again. Serve hot.
Sprinkle each portion with the remaining grated parmesan and garnish with parsley. Buon appetito!