Spaghetti Carbonara

Ingredients

1 Tbs olive oil

125 g dry cured bacon, cubed

2 cloves garlic, crushed

250 g variety of wild mushrooms, quartered

30 ml white wine (or squeeze of lemon juice)

2 egg yolks

1/2 cup cream

60 g Parmesan cheese, grated

400 g spaghetti

Method

Heat olive oil in a pan and sauté bacon until crispy and golden brown in colour. Increase heat, add mushrooms and cook for a few minutes before adding the wine.

Pour in the wine and cook until all moisture has evaporated. Remove from heat and set aside.

Place yolks, cream and Parmesan into a bowl and mix to combine. Add the cooked bacon and mushrooms and season with salt and pepper. Set aside.

Bring a pot of water to the boil and cook spaghetti according to packet instructions. Drain spaghetti, return to pan and immediately pour in the carbonara sauce.

Toss to coat and allow the egg to set slightly.

Serve immediately with extra grated Parmesan and a light green salad.

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