Bacon and Mushroom carbonara

This is a quick and inexpensive twist on a traditional carbonara. If you fancy a vegetarian option, just omit the bacon for mushroom carbonara.

Ingredients

250 grams of cooking bacon, coarsely chopped and excess fat removed.

1 punnet of mushrooms

300 ml of single cream

1 egg beaten

Method

In a pot with a lid add the spaghetti to salted boiling water; add a splash of oil to prevent the pasta from sticking.

In a large skillet, sauté the bacon and drain any excess liquid. Add the mushrooms and sauté until they are soft and have released their liquor. Add the cream and bring to a simmer, then add the beaten egg. Using a pasta claw, add the spaghetti to the carbonara and serve immediately.

Notes

Using chestnut, while delicious, can overpower the bacon.