Ingredients|
| 2 tbs olive oil |
| 1 onion sliced |
| 1 garlic clove crushed |
| 4 bacon rashers rindless sliced |
| 250g mushrooms |
| ½ cup white wine |
| 300ml cream |
| 1 egg beaten |
| 250 g fettuccine cooked |
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| SERVES: 4 |
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Method|
| Heat oil in a large frying pan, then saute the onion and garlic until tender. |
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| Add bacon and cook until it begins to brown, then stir in mushrooms and cook for 1-2 minutes. |
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| Blend in wine and cream, bring to the boil and reduce heat, simmer until it starts to thicken. |
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| Blend in egg, salt and pepper, stirring constantly, simmering for 30 seconds. |
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| Stir through cooked pasta. |
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| Serve with garlic bread and a green salad. |
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