Sun Dried Tomato and Parmesan Carbonara

From Page 224 of Vegetarian and Wholefoods Bible



  1. Cook the pasta in boiling salted water, until tender (al dente).
  2. Meanwhile cut the sun dried tomatoes into small pieces
  3. Beat the eggs, cream and mustard in a bowl. Do not allow the mixture to become frothy.
  4. Drain the pasta, and immediately return to the pan, adding the other ingredients.
  5. Cook for 1 minute until the sauce thickens.
  6. Adjust the seasoning and serve immediately.