Pasta with beef bacon and mushrooms
25 min.
3
17
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
![](/cache/imagine-original/893x847/2023-01/recept-21-pasta-s-govjazjim-bekonom-i-gribami.jpg)
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!