Gluten-Free Pasta Carbonara with Mushrooms and Peas

Here's a delicious meal that will satisfy every member of your family. Note: There is a small amount of dairy in this recipe.

Ingredients
16 oz. Tinkyada Brown Rice Spaghetti
1/4 yellow onion, diced,
2 cloves garlic, minced
8 mushrooms, washed and sliced
1 cup peas
5-6 slices bacon, nitrate-, nitrite-free
3 eggs
3/4 cup coconut milk
3/4 cup Parmesan cheese, grated
1 t salt
3/4 t pepper

Directions
Cook bacon in skillet and drain. Put onion, garlic, and mushrooms in same skillet and cook until onion is translucent. Set aside.

Cook pasta according to directions on package. Remember to stir noodles to keep them from sticking together.

While pasta is cooking, whisk together eggs, cheese, milk, salt, and pepper until smooth.

Drain pasta and return to pot. Stir in egg mixture while the pasta is till hot. Continue stirring until the pasta is completely covered and the sauce has thickened. Crumble bacon and add to pasta. Add sauteed onions, garlic, and mushrooms. Stir in peas.

Makes 4-6 servings.