Ingredients

The following ingredients have 2 Servings
  • 6 oz smoked bacon (or traditionally guanciale, prosciutto another option or can use a blend)
  • 8 oz spaghetti (or linguini)
  • 1 clove garlic (finely chopped)
  • 4 1/2 oz mushrooms (sliced)
  • 2 eggs
  • 1/2 cup pecorino (approx, freshly, grated lightly packed - can also use parmesan)

Instruction

  • If not already cut, dice the bacon/guanciale/pancetta into relatively small pieces.
  • Warm a skillet or other relatively large, open pan and put the bacon in to cook, stirring now and then as it browns. Cook for a good 5min or so until it is starting to crisp.
  • Meanwhile cook the spaghetti according to the packet instructions, ideally al dente.
  • Remove the bacon from the pan and place on kitchen paper to drain.
  • Add the garlic and mushrooms to the pan with the rendered bacon fat and cook until tender - increase the heat if need be to remove excess liquid.
  • Whisk the eggs and add the grated parmesan/pecorino so it is well mixed through.
  • Drain the pasta once it is cooked, reserving some of the pasta water.
  • Remove the mushrooms from the heat and add back the bacon and add the pasta.
  • Pour over the egg mixture along with a little pasta water and mix through quickly so that it coats the pasta and cooks but without making scrambled eggs. Add a little more pasta water as needed to form a slight sauce but without being runny.
  • Serve with a little more cheese on top.