Sun-Dried Tomato Olive And Parmesan Carbonara

• 250 g fettuccine pasta
• 2 eggs, beaten
• 2/3 cup cream
• 1 tablespoon coarse grain mustard
• 1/2 cup sun-dried tomato, drained and thinly sliced
• 2 tablespoons sliced black olives
• 2/3 cup fresh grated parmesan cheese
• 12 fresh basil, leaved shredded
• salt & freshly ground black pepper

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

pasta, eggs, cream, coarse grain mustard, tomato, black olives, fresh grated parmesan cheese, fresh basil, salt

Taken from www.food.com/recipe/sun-dried-tomato-olive-and-parmesan-carbonara-31024 (may not work)