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Creamy Pasta Carbonara
1 Whole Eggs
300 Millilitres Cream (thickened)
200 Grams Bacon
250 Grams Mushroom
1 Whole Onion
2 Cloves Garlic
2 Tablespoons Olive Oil
250 Grams Fettucine
0.5 Cups White Wine
Heat oil in a large frying pan, then cook the onion and garlic until they soften.
While the oil heats, prepare the ingredients. Dice the onions, garlic and bacon. Chop the mushrooms to desired size and whisk the egg.
Add bacon and cook until it begins to brown, then stir in mushrooms and cook for 2 minutes.
Mix in the wine and cream, then bring to the boil. Reduce the heat and simmer until it starts to thicken.
Mix in the egg, salt and pepper, stirring constantly, simmering for 30 seconds.
Combine with cooked pasta.