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Ingredients
- 375g fettuccine
- 160g (1 cup) shelled or frozen peas
- 80ml (1/3 cup) olive oil
- 6 x 65g rindless bacon rashers, thinly sliced
- 200g button mushrooms, quartered
- 200g Swiss brown mushrooms, quartered
- 300ml pouring cream
- 3 eggs, lightly beaten
- 3/4 cup torn basil leaves, plus extra, to serve
- 80g (1 cup) finely grated parmesan, plus extra, to serve
Directions
- Cook pasta in a large saucepan of boiling salted water for 6 minutes, then add peas and cook for a further minute or until pasta is al dente and peas are tender.
- Drain, return to the pan and cover to keep warm.
- Heat 2 tbs oil in a large, deep frying pan over high heat. Add bacon and cook, stirring, for 3 minutes or until golden.
- Remove with a slotted spoon. Add remaining 2 tbs oil and cook mushrooms, tossing, for 3 minutes or until tender.
- Return bacon to the pan with cream and stir for 3 minutes or until heated through.
- Working quickly, add bacon mixture to pasta mixture with eggs, basil and parmesan.
- Season with salt and pepper, and toss gently to combine; the heat of the ingredients will cook the eggs.
- Divide fettuccine among bowls and scatter with extra torn basil leaves and parmesan to serve.
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