Sun-Dried Tomato Olive And Parmesan Carbonara - cooking recipe

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

Preparation

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