(chicken breast may be substituted for pork)

This recipe is for yielding two completed servings of pasta.

Creamy Alfredo sauce – Heat up 1 cup of butter on low heat until melted. Place 1 cup of grated parmesan, ½ tsp pepper, 1/8 tsp nutmeg, 1/8 tsp cayenne pepper, 1/8 tsp salt and a pinch of fresh lemon zest in a bowl. Whisk 2 eggs with ½ of a freshly juiced lemon in another bowl. Remove the butter from heat and pour into a large mixing container. Slowly whisk the mixture of cheese and spices into the butter, then whisk in the eggs and finally add 2 cups of whipping cream until the sauce is thick and mixed well together.

Boil about 2 cups of penne pasta in sauce pan with boiling water, a pinch of salt and a splash of olive oil. Cool pasta and set aside.

Preparation of the Pasta – Using a large sauce pan place 1 tbsp of butter (olive oil if preferred), 1 tsp finely minced garlic, 1 tsp finely minced shallots, 2 tsp of finely minced fresh herbs (parsley, basil, chives & thyme), pinch of salt & pepper. Turn stove to medium to medium-high heat and cook until the garlic is sizzling. Add 2 cups of mushrooms (white, portabella & Oyster mushrooms); add 2 cups of chopped pork (bacon, ham & chorizo sausage). Reduce about ½ cup of marsala wine with the mix until mushrooms are tender. When wine is almost completely reduced add 1 cup of chopped fresh tomatoes. When tomatoes are heated through add the yield Alfredo Sauce. Heat on low until sauce is warm (Do not heat too hot as the sauce will burn) When the sauce is warm add the finished penne pasta – about 2 cups of pasta. Heat until warm and garnish with fresh minced parsley and shredded parmesan cheese. Serve with your favorite bread and salad dish. Bon Appetit!

Double or triple the recipe to yield more servings.