Shrimp Linguini Carbonara

• 1/2 lb precooked shrimp
• 1/2 cup tomatoes
• 1 lb dried linguine
• 1/4 lb pancetta or 1/4 lb bacon
• 1 cup mushroom
• 1/4 cup unsalted butter
• 4 eggs
• 1 cup grated romano cheese
• 1/4 cup light cream
• salt and pepper

1. In a large wide frying pan over medium heat, melt the butter.
2. Add the pancetta and fry until almost crisp.
3. Add the mushrooms and saute until tender, about 5 minutes.
4. Remove from the heat, cover and keep warm.
5. In a bowl, beat together the eggs, grated romano cheese, the cream and salt and pepper; set aside.
6. Cook the linguini until almost al dente.
7. Drain the linguini, add it to the frying pan holding the pancetta and mushrooms and raise the heat to high.
8. Add the shrimp and the egg mixture and stir vigorously until the eggs are firm but not dry, 1 to 2 minutes.
9. Add the tomatoes and serve immediately.

shrimp, tomatoes, linguine, pancetta, mushroom, unsalted butter, eggs, romano cheese, light cream, salt

Taken from www.food.com/recipe/shrimp-linguini-carbonara-36907 (may not work)