Espaguetis a la carbonara con champiñones

Ingredientes

• 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)

Preparación

1. 1

   If not already cut, dice the bacon/guanciale/pancetta into relatively small pieces.

2. 2

   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.

3. 3

   Meanwhile cook the spaghetti according to the packet instructions, ideally al dente.

4. 4

   Remove the bacon from the pan and place on kitchen paper to drain.

5. 5

   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.

6. 6

   Whisk the eggs and add the grated parmesan/pecorino so it is well mixed through.

7. 7

   Drain the pasta once it is cooked, reserving some of the pasta water.

8. 8

   Remove the mushrooms from the heat and add back the bacon and add the pasta.

9. 9

   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.

10. 10

    Serve with a little more cheese on top.