Spaghetti Carbonara

Name: Spaghetti Carbonara
Prep time: 5
Cook time: 15
Yield: 4
Ingredients: 400g dried spaghetti; 25g unsalted butter; 2 tbsp olive oil; 1 onion, finely chopped; 6 rashers of streaky bacon, finely sliced; 100g mushrooms, chopped; 3 garlic cloves; 2 eggs, beaten; 55g Parmesan, grated; 4 tbsp cream; salt & pepper

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Ingredients

400g dried spaghetti
25g unsalted butter
2 tbsp olive oil
1 onion, finely chopped
6 rashers of streaky bacon, finely sliced
100g mushrooms, chopped
3 garlic cloves
2 eggs, beaten
55g Parmesan, grated
4 tbsp cream
salt & pepper

Instructions

In a large pot of boiling water, cook the spaghetti according to the packet instructions.
Meanwhile, fry the diced onion in the butter and olive oil over a medium heat for about five minutes, until softened but not coloured. Add the bacon and continue to fry for about three minutes, until crispy. Then add mushrooms and cook for 2 minutes. Stir through the garlic and cook for a further minute. Turn off the heat.
Drain the pasta and add into the pan with a spoon of the cooking liquid. Add in the beaten eggs, while stirring continuously until pasta is completely coated. Stir in the cheese and cream, and season with salt and pepper before serving.