• 16 oz Fettuccine Pasta
  • 4 Large Eggs, Room Temperature (Egg Yolks)
  • 1 Pkg Bacon
  • 1 Large Can Sliced Musrhooms
  • 2 Green Onions Diced
  • 1 Small Yellow Onion
  • 1 Clove Garlic
  • 1 Cup Peas (Optional)
  • 1/4 Cup Heavy Cream Room Temperature
  • 1 Cup Freshley Grated Parmesan


  1. Cook the pasta according to package directions.
  2. Cook bacon setting aside some of the bacon fat when done.
  3. Meanwhile separate eggs, chop garlic, chop onions, and drain mushrooms.
  4. Cook mushrooms, garlic, and yellow onion in bacon fat for a few minutes or until onions are cooked.  Then drain.
  5. Beat together eggs and cream just until blended.  Stir in cheese and set aside.
  6. (Optional Ingredient) Cook the peas according to package directions.
  7. Mix hot pasta with bacon and cheese mixture, toss gently until mixed.
  8. Add the mushrooms/onions/garlic, chopped green onions and peas.

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