Yield: 2 servings
8 ounces linguine
1/4 cup (1/2 stick) butter
1 teaspoon minced fresh garlic
1/8 teaspoon red pepper flakes
1/8 teaspoon freshly ground black pepper
1/2 cup sliced fresh mushrooms
1 cup crumbled cooked bacon (about 10 slices)
1 cup heavy whipping cream
1 medium egg, beaten
Freshly grated Parmesan cheese
Bring a large pot of salted water to a bowl. Add linguine; cook al dente according to package directions. Drain and keep warm.
Meanwhile, melt butter in a large skillet. Add garlic, red pepper flakes, black pepper, mushrooms and crumbled bacon. Sauté over medium heat for 2 to 3 minutes. Add cream; bring to a full boil. Add linguine; return mixture to a full boil and cook for 2 minutes. Remove from heat. Add egg, stirring quickly to prevent egg from scrambling.
Place in hot pasta bowls; top with Parmesan.
Per serving: 1,248 calories; 84g fat (61 percent calories from fat); 47g saturated fat; 351mg cholesterol; 33g protein; 90g carbohydrate; 5g sugar; 4g fiber; 817mg sodium; 123mg calcium; 531mg potassium.