Every one loves a decent pasta dish. Learn how to make this mushroom fettuccine carbonara pasta recipe.
Mushroom Fettuccine Carbonara
- 4 tsp. olive oil
- 100g chopped bacon
- 375 gm mushrooms, sliced
- 1 clove garlic, finely chopped
- 200g fettuccine
- ½ cup frozen peas
- 3 eggs
- 3 zucchini, spiraled, or thinly sliced
- Salt and pepper
- 20g shredded Parmesan
Heat 1 tsp oil in a non-stick pan, cook bacon stirring occasionally for 3 minutes or until golden. Set aside in a large bowl.
Heat the remaining oil add the mushrooms and garlic, cook stirring often, for 3 minutes or until the mushrooms are tender.
Add to the bowl containing the bacon.
Add the spiraled zucchini.
Cook the fettuccine in a large pan of boiling, salted water until just cooked.
Add the peas at the last 2 minutes of cooking.
Whisk the eggs until well combined. Drain pasta and immediately add the egg mixture.
Using 2 dessertspoons toss the mixture, working quickly, until well combined and creamy.
Season with salt and pepper, add pasta mixture to the bowl toss all together
Serve with shredded Parmesan.
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