Pasta Carbonara With Mushrooms

• 8 ounces Barilla wide egg noodles or other egg pasta
• two large portabella and several shiitake mushrooms sliced thinly
• 1 medium sweet onion cut in half crosswise and sliced thinly
• 1 large clove garlic chopped
• extra virgin olive oil
• 2-3 tbps unsalted butter
• 1/2 tsp thyme
• 1/2 tsp oregano
• pinch nutmeg
• fresh ground black pepper to taste
• 1/4 cup light cream
• 4 slices thick-cut bacon, preferably Niman Ranch, chopped
• 1/2 cup freshly grated Romano cheese

1. While cooking noodle to al dente texture, saute bacon until crisp. In separate skillet, saute mushrooms, onion & garlic in enough extra virgin olive oil to keep moist. Add butter and herbs and continue saute. Sprinkle with pepper. Add cream and slightly reduce. Add cooked bacon.
2. Drain pasta and toss with the Romano cheese. Add the mushroom/bacon mixture, toss & serve.

barilla wide egg noodles, portabella, sweet onion, garlic, extra virgin olive oil, butter, thyme, oregano, nutmeg, fresh ground black pepper, light cream, bacon, freshly grated romano cheese

Taken from www.epicurious.com/recipes/member/views/pasta-carbonara-with-mushrooms-1200513 (may not work)