Ingredients
4 rashers bacon, rind & fat removed
200g mushrooms
250ml cream
Salt and pepper
400g spaghetti or linguine
4 egg yolks
1 cup parmesan cheese, grated
Olive oil
Method
Cook spaghetti according to packet instructions. Render fat from bacon rind (or if vegetarian heat 2 tablespoons olive oil) in a shallow frying pan. Slice bacon into thin batons. Slice mushrooms thinly. When pan is hot remove rind and add sliced bacon and mushrooms. Sauté until coloured and soft. In a jug or small bowl whisk egg yolks, cream, ½ of the parmesan and salt and pepper together well. When pasta is cooked, reserve ½ cup cooking liquid and then drain well. Keep the stove on a very low heat. Return pasta to saucepan on the stove and immediately pour in egg/cream mixture. Stir thoroughly for 1-2 minutes to warm through the cream and gently cook the eggs. Add a little cooking liquid if you need a little more sauce. Add sautéed bacon and/or mushrooms. Serve immediately with remaining parmesan and chives to garnish.
VEGETARIAN VERSION
Replace bacon with ½ bunch finely chopped spinach leaves. Cook mushrooms in a little olive oil and add the spinach to the hot pasta after draining. Follow recipe as above.
