Farfalle
Farfalle à la carbonara aux champignons
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400g Panzani Farfalle
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500g sliced button mushrooms
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1 box of smoked bacon bits
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3 egg yolks
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25cl of crème fraîche
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Salt, pepper, and nutmeg
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1. Brown the bacon bits in a skillet, then set aside somewhere warm.
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2. Clean the mushrooms and cut them into 4. In the pan that was used for the bacon, saute mushrooms until there's no more water in them.
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3. Whisk the cream and egg yolks together. Add salt, pepper, and nutmeg.
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4. Meanwhile, cook the Farfalle for the required amount of time.
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5. Stir the pasta, bacon and mushrooms together in the pan. Warm the lot and cut off the heat prior to pouring the cream and eggs in.
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6. Serve directly on plates and sprinkle with grated fresh parmesan.
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