Heat bacon for ten minutes or until brown and crunchy. Put aside bacon.
Within the same pan, saute mushrooms for just two minutes. Add butter, reserved pasta broth and DEL MONTE Carbonara Pasta Sauce. Season with pepper and salt to taste. Simmer over low heat for 8 minutes, with continuous stirring.
Scoop some of sauce in to the egg yolk and blend. Go back to sauce and switch from the heat. Add cooked pasta, bacon, cheese and parsley.
Chef's Tip: The technique of adding some of hot liquid in to the eggs before adding it in to the pot is known as tempering or gradually raising the high temperature from the eggs in order that it doesn't curdle or become scrambled eggs.
Makes 4 servings.
Chef's Tip: The technique of adding some of hot liquid in to the eggs before adding it in to the pot is known as tempering or gradually raising the high temperature from the eggs in order that it doesn't curdle or become scrambled eggs.
Lusog Notes: This dish is wealthy in iodine, that is essential in preventing goiter.