PROCEDURE

1. In a pot over high heat, bring water to a boil and season heavily with salt. Return water to a boil and add the fettuccine pasta. Cook pasta until al dente as instructed in packaging. Drain and set aside.

2. In a pan over medium heat, fry the chopped bacon until crispy. Remove the crispy bacon bits from the pan and set aside.

3. Remove most of the bacon fat from the pan, leaving about two tablespoons worth of bacon fat in the pan. Add butter and sliced mushrooms. Cook the mushrooms in bacon fat until the mushrooms are lightly toasted.

4. Add the minced onions and cook until the onions become transparent and tender.

5. Add ANGEL’s KremQueso and mix well. Bring to a gentle simmer and add the bacon bits and the chopped parsley, reserving a tablespoon of each for garnish.

6. Mix in the fettuccine pasta and toss everything together until the pasta is evenly coated in the carbonara sauce. Plate and sprinkle with the remaining bacon bits and parsley, for garnish.

7. While the Carbonara is still hot add an egg yolk per serving to add some richness. Serve immediately.