Pasta Carbonara - cooking recipe

Ingredients

2 1/2 cups pasta, mostaccioli, uncooked
8 slices bacon, diced
1 (4 1/2 ounce) jar whole mushrooms, drained
3/4 cup half-and-half cream
1/3 cup butter, cubed
1 teaspoon dried parsley flakes
1 teaspoon garlic, minced
6 -8 drops hot pepper sauce
1/2 teaspoon salt (optional)
1/3 cup parmesan cheese, grated
1/4 cup green onion, sliced

Preparation

Cook mostaccioli according to package directions.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan.
Add the cream, butter, parsley, garlic, pepper sauce and salt if desired to the skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in the bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions.