Shell Pasta With Enhanced Cabonara Sauce

• 1lb thick sliced bacon cut into 1 1/2" wide pieces
• minced garlic one whole bulb
• 1 dozen large mushrooms sliced
• 3 tablespoons capers
• olive oil
• 1/3 cup butter
• reserved 1/8 cup bacon fat from bacon
• 1 can baby clams
• 1 can large black olives pitted and sliced
• 1/4 cup white wine optional
• parmesan cheese 1/3 cup
• 2 eggs
• 1/4 to 1/3 cup cream half and half
• salt to taste

1. saute bacon pieces reserve 1/8 cup renderings set aside.
2. Cook large shell pasta to El dente, set aside in a large bowl
3. In a deep saute pan saute garlic in olive oil and butter,
4. add mushrooms and saute medium heat and then add capers, clams, olives, saute a few minutes more and add fried bacon pieces and renderings
5. add wine if wished
6. add parmesan chees a little at a time so that it does not congeal up
7. In a bowl beat 2 eggs and cream mixture.
8. Add eggs and cream miture into the pan mixture just before you are ready to serve the pasta. You do not want to cook the eggs in the saute pan on the stove, you want it to get heated up after you have taken the saute pan off the stove. At the table add the whole mixture to the shell pasta and toss at the table.
9. Serve with a green leaf salad

bacon, garlic, mushrooms, capers, olive oil, butter, bacon, baby clams, black olives, white wine, parmesan cheese, eggs, cream, salt

Taken from www.epicurious.com/recipes/member/views/shell-pasta-with-enhanced-cabonara-sauce-1208663 (may not work)