≡   Categories
Sun-Dried Tomato Olive and Parmesan Carbonara

250 g fettuccine pasta
2 eggs, beaten
23 cup cream
1 tablespoon coarse grain mustard
12 cup sun-dried tomato, drained and thinly sliced
2 tablespoons sliced black olives
23 cup fresh grated parmesan cheese
12 fresh basil, leaved shredded
salt & freshly ground black pepper


Cook pasta until it is al dente. Whisk together eggs, cream and mustard in a bowl. Add plenty of seasoning and whisk again. Drain pasta and return to pan, add cream mixture, tomatoes, olive, parmesan and basil. Toss over very low heat for 1 minute,until the mixture thickens slightly. It is important to heat mixture through quickly, so that eggs do not have time to scramble. Serve immediately.

Source: www.food.com