Ingredients
4 rashers bacon, rind & fat removed
2 large portobello mushrooms or 200g Button mushrooms
4 egg yolks
250ml cream
Salt and pepper
1 cup parmesan cheese, grated
400g spaghetti or linguine
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 portobello mushrooms in half then slice thinly across. When pan is hot remove rind and add sliced bacon and sliced 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.
