1/2 cup cream
2/3 cup parmesan (plus extra to sprinkle on top!)
1 teaspoon died parsley
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Red Pepper flakes (be very careful with this one! I added too much my first time and it was almost unedible! If serving kids I would only do a little sprinkle of it in there)
1/2 pound bacon
1 small onion, diced
4 mushrooms sliced
1/2 pound pasta
Cook pasta as directed on back of box. Combine sauce in a bowl and whisk until combined. Fry the bacon, crumble and set aside. Leave a little bacon grease left in the pan. Saute the onions and mushrooms until onions are golden brown. Drain pasta and add to the mushrooms and onions. Poor in sauce and cook on LOW for 1-2 minutes. Continue to stir. If cooked too long the eggs with begin to scramble.
Top with parmesan cheese and bacon crumbles. Enjoy!