Bacon and Mushroom Carbonara

Satisfying spaghetti is coated in a rich sauce of egg parmesan cheese bacon and mushrooms in this very simple easy and delicious Italian favourite.

Another recipe to get new cooks and kids cooking a family dinner.

Serves 4.

500g dried spaghetti

8 back bacon rashers, visible fat removed then chopped

2 onions, chopped

200g mushrooms, sliced

4 eggs

200g half fat crème fraiche

4tbs freshly grated parmesan cheese

Bunch of fresh parsley, chopped

Pepper

Method

Cook the spaghetti in boiling water according to the instructions on the packet.

Heat a large non – stick lidded saucepan, fry the chopped bacon for 5 minutes until cooked, add the onions and mushrooms and cook for a further 5 minutes.

Whisk the eggs with the crème fraiche and half the parmesan cheese.

Drain the spaghetti and return to the saucepan, quickly pour over the egg mixture into the spaghetti and toss thoroughly so that the eggs thicken in the heat, making a sauce that coats the spaghetti.

Stir in the bacon, mushrooms and onions along with a good sprinkle of pepper.

Divine into four warm serving bowls.

Scatter over the chopped parsley and the remaining parmesan cheese and serve hot with a large green salad.