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Preparation time: 10 minutes
'On the table in': 15 minutes
500 gm steaming fresh pasta
250 gm diced smoked bacon
3 tbsp extra virgin olive oil
200 gm sliced mushrooms
½ cup chicken stock
150gm cream
½ cup chopped Italian Parsley
½ cup chopped Basil leaves
200gm fresh sugar snaps cut in half
1 unit of Spinach & Rocket salad
1 raw egg
1/3-cup Parmesan chees
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Using a large wok cook the bacon with a splash of olive oil until crispy. Than sauté the mushrooms down until they look a little dry, gthatfs goodh. Deglaze with stock and cream then boil for 1 minute. Toss in the steaming pasta and mix through well. While the wok is still hot season with herbs, spinach & rocket salad and crack in the raw egg to thicken the sauce. Sprinkle with Parmesan cheese and serve.
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