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COCO CARBONARA

INGREDIENTS:

  1. 200 g fettuccine/ spaghetti pasta, cooked (reserve ½ cup pasta broth)
  2. ¼ cup grated Parmesan cheese (divided)
  3. 2 strips bacon, sliced (1/4 cup)
  4. 1 Tbsp butter/ margarine
  5. 2 cloves garlic, minced
  6. 1/3 pc pork bouillon cube
  7. ¼ cup UFC Pieces and Stems Mushroom
  8. ¼ cup UFC Coconut Cream
  9. UFC Iodized Salt and UFC Ground Pepper (to taste)
  10. 1 pc small egg yolk
  11. 2 Tbsp chopped parsley

PREPARATION:

  • 1. Sprinkle cooked pasta with half of Parmesan cheese. Set aside.
  • 2. Heat bacon until oil comes out. Set aside bacon.
  • 3. In the same pan, add butter, garlic, pork cube and UFC Mushrooms. Sauté for 2 minutes. Season with UFC Salt and UFC Pepper to taste.
  • 4. Add UFC Coconut Cream and pasta broth. Simmer over low heat with continuous stirring for 3 minutes.
  • 5. Remove from flame. Add small amount of mixture to egg yolk, then stir. Gradually add to the cream mixture with continuous stirring.
  • 6. Add half of bacon and remaining Parmesan cheese. Allow to simmer.
  • 7. Serve topped with parsley, bacon, and cheese.

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