Serves 4
Ingredients
- 250g mushrooms
- 3 cloves garlic
- 250g bacon
- 2 eggs
- 100ml cream
- 125g grated parmesan or pecorino cheese
- 375g linguine
- 2 tbs salt
- 1 tbs black pepper
Steps
Cook the linguine – bring water to the boil, add a tablespoon of oil and a tablespoon of salt. Add the linguine and cook until al dente.
While the pasta is cooking…
Whisk the eggs, milk, salt, pepper and 80g of the cheese together and set aside.
Put the pan on a medium to high heat and fry the bacon until its golden crispy. Remove from the pan.
Add in the mushrooms to the bacon fat and let it fry for a couple of minutes, then add in the garlic and fry until the mushrooms are brown. Remove from the pan.
Keep the pan on a low heat and add 2 tbsp of the pasta water to the pan to deglaze the bacon and garlic goodness stuck to the bottom. Then add in the cooked linguine and give it a toss in all these delicious pan drippings. This gives the pasta an extra layer of flavor.
Remove from heat and slowly add in the egg mixture little bit at a time, continuously mixing to ensure the egg doesn’t cook, do this until all of the egg mixture has been added in and keep stirring and ensure the egg mix coats all the pasta and slowly starts to thicken in to a sauce. Add the bacon and mushrooms into the pasta and give everything a good mix.
Serve and add the remaining parmesan on top.
Enjoy!
A TASTE OF ME 