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Ingredients

6 rashers bacon, thinly sliced
4-5 button mushrooms, sliced
Olive oil (optional)
3 egg yolks, beaten
Dry fettucine pasta, sufficient for 2 people
Cracked black pepper
Parmesan cheese, grated
Method

1. Fill a large saucepan two thirds full with water and add a teaspoon or two of salt.
2. Bring to the boil and add pasta.
3. Fry the bacon and mushrooms in a pan over medium heat.
4. Add a dash of olive oil during cooking if required.
5. Set bacon and mushroom mixture aside.
6. When pasta is cooked al dente, remove from heat and drain reserving the liquid.
7. Immediately add the pasta back to the saucepan and place on very low heat.
8. Stir the beaten egg yolks in to the pasta and add sufficient reserved liquid to make a creamy sauce.
9. Add the bacon and mushroom mixture and stir to combine.
10. Serve while still hot and garnish with black pepper and parmesan cheese.