Sun-Dried Tomato Olive and Parmesan Carbonara

This is one of our favourite pasta dishes. The sundried tomatoes replace the bacon in the classic version of carbonara.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 250  g fettuccine pasta
• 2  eggs, beaten
• 2⁄3 cup  cream
• 1  tablespoon coarse grain mustard
• 1⁄2 cup sun-dried tomato, drained and thinly sliced
• 2  tablespoons  sliced black olives
• 2⁄3 cup  fresh grated parmesan cheese
• 12  fresh basil, leaved shredded
•  salt & freshly ground black pepper

Directions

1. Cook pasta until it is al dente.
2. Whisk together eggs, cream and mustard in a bowl.
3. Add plenty of seasoning and whisk again.
4. Drain pasta and return to pan, add cream mixture, tomatoes, olive, parmesan and basil.
5. Toss over very low heat for 1 minute,until the mixture thickens slightly.
6. It is important to heat mixture through quickly, so that eggs do not have time to scramble.
7. Serve immediately.