After I made the pizza, I left a lot of black olives. From then on, I started the long road of consuming black olives.
First cook the pasta. After the water is opened, put a spoonful of salt and put the pasta. Cook over medium heat. The thickness of the pasta is different from the cooked speed. It is best to master the time according to the tips on the package. This time I used the angel face, which is the finest No. 1 pasta.
After the pan is hot, pour in the olive oil and add the bacon and mushrooms. Note that the oil does not need to be placed too much. There will be a lot of oil in the bacon, and a little salt and black pepper will be used to taste. After the frying, add black olives.
Pour the cooked pasta out and drain the water into the pot and mix well with other materials.
Two eggs are broken and mixed with whipped cream to make a sauce. Note that the eggs used here must be very fresh.
Turn off the fire and remove the pan from the stove. Pour the sauce into the pan and mix well. Be sure to leave the fire and then pour it, otherwise the eggs in the sauce will solidify into pieces.
Because the eggs in the last step of the sauce can only be exposed to the heat in the pan and not directly heated to full ripe, choose eggs that are as fresh or raw as possible.