Recipe Details | Rick's Cooking School

Ingredients

• 1 small head cauliflower, cut into florets
• 8 ounces mushrooms, quartered
• 1 tablespoon olive oil
• salt and pepper to taste
• 8 ounces fettuccine (or pasta of choice) (gluten free for gluten free)
• 4 ounces pancetta, diced or 4 ounces bacon cut into 1 inch pieces
• 1 clove garlic, chopped
• 2 eggs
• 1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
• plenty of fresh cracked black pepper
• salt to taste
• 1 tablespoon parsley, chopped