RECIPE: BACON AND MUSHROOM CARBONARA SAUCE WITH RAVIOLI

Something easy for during the week. Real comfort food for this cold weather too. I thought I was going to be blown off my scooter today! How windy was it in Canberra today??!

Ingredients – for 6 to 8
Fresh pasta – I used fresh San Remo RAVIOLI
12 bacon slices, coarsely chopped
500g fresh mushrooms, sliced
2 large onions – diced finely
4 garlic cloves – grated
½ cup light chicken stock or water
4 large egg yolks
1 cup whipping cream
1 cup freshly grated Parmesan cheese

Method
Lightly sauté bacon over medium-high heat. Transfer the bacon onto paper towels to drain. Pour off all but about 2 to 3 tablespoons of the drippings.

Add mushrooms, onions, and garlic to the pan. Sauté over medium-high heat until mushrooms are tender, about 8 minutes. Add 1/2 cup stock/water to the pan. Bring to boil over medium-high heat.

Whisk egg yolks and cream in small bowl until blended. Add blended cream mixture and ¾ cup Parmesan cheese to the mushroom mixture.

Cook until the sauce thickens. Season with salt and pepper.

Cook the pasta according to the manufacturer’s instructions. Transfer pasta to serving bowl/s and sprinkle with remaining 1/3 cup Parmesan cheese. Serve with salad and/or GARLIC BREAD.