- 1 Morfat Creamy or Ermol Creamy (250gr)
- 500gr penne or other pasta
- 150gr bacon
- 150gr mushrooms (fresh or preserved)
- 1 tbsp butter or margarine
- 1 medium egg
- Reggato cheese like & Parmesan (150gr each)
- Salt and freshly grounded pepper
Prepare the pasta as usual. Prefer al dente for a better taste result. In a deep frying pan, sauté the bacon (chopped) and the mushrooms into small pieces (if they are fresh, wash them and chop them). Once sautéed, remove from the heat, toss the egg (beaten) and the Morfat Creamy or Ermol Creamy. Put the pan back on low heat, add a little salt and pepper and bring the sauce to a boil, stirring constantly. ‘When the sauce is ready, put the pasta in the pan and let it blend with the sauce. Serve with grated cheese (if desired).
You can also make Carbonara baked. In this case, when you sauté the mushrooms and bacon, remove from the heat and add the egg (beaten), Morfat Creamy or Ermol Creamy and a little salt and pepper. Put the pan back on low heat until the sauce boils. Add the sauce to the boiled pasta, add the cheese and mix well. In a pyrex, spread the pasta, sprinkle with parmesan and bake in the oven until golden brown.