Fettuccini Mushroom Carbonara - cooking recipe

Ingredients

1/2 lb. bacon
1/2 lb. fresh mushrooms, sliced
1/4 c. butter, softened
1/4 c. milk, at room temperature
1/2 c. Parmesan cheese
2 eggs, slightly beaten
2 Tbsp. chopped parsley
fresh pepper to taste
8 oz. fettuccini (uncooked)

Preparation

Saute bacon until crisp; drain, reserving drippings.
Crumble bacon and set aside.
Saute mushrooms in reserved bacon drippings until tender; set aside.