MUSHROOM AND RED PEPPER CARBONARA

Mushroom and Red Pepper Carbonara image

Provided by Soup Lady

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb spaghetti
1 teaspoon vegetable oil or 1 teaspoon olive oil
6 slices bacon, cooked crisp and crumbled
1/2 cup parmesan cheese
1/4 cup sour cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs, beaten
2 garlic cloves, minced
1 tablespoon crushed red pepper flakes
8 ounces chestnut mushrooms, thinly sliced

Steps:

Cook the pasta in plenty of boiling salt water for 8-10 minutes.
While the pasta is cooking mix in a large bowl; parmesan cheese, sour cream, salt, black pepper, eggs, and garlic.
Drain the pasta in a collander over a bowl, reserving 1 cup of water.
Add reserved water to egg mixture.
Heat oil over very low heat in the pan that the pasta was cooked.
Add bacon and pasta.
Pour egg mixture over the pasta and add red pepper and mushrooms.
Mix well and heat for just a couple of minutes to thicken and cook eggs.
Serve.

Nutrition Facts : Calories 515.8, Fat 26.6, SaturatedFat 10.2, Cholesterol 146.2, Sodium 814.2, Carbohydrate 47, Fiber 2.7, Sugar 2.5, Protein 21.7