Spaghetti Mushroom Carbonara

  • Preparation: 10 mins
  • Cooking time: 12 mins
  • Serves: 4
  • 400g dried spaghetti
  • 1 tbs olive oil
  • 4 bacon rashers, rind removed and thinly sliced
  • 1 onion, finely chopped
  • 400g of cup mushrooms, sliced or diced
  • 3 eggs
  • 50g parmesan, finely grated
  • salt and ground black pepper, to taste
  1. Cook spaghetti in a large saucepan of salted boiling water, following packet directions, until al dente or cooked to your liking.
  2. Meanwhile, heat oil in a large frying pan over medium-high heat. Add bacon and onion and cook, stirring often for approximately 4 minutes or until light golden. Add mushrooms and simmer for a further 4 minutes or until mushrooms are tender.
  3. Drain spaghetti and return to saucepan. Whisk eggs in a small bowl with a fork. Add eggs, mushroom mixture, parmesan and salt and pepper to spaghetti and toss until well combined. Place saucepan over medium heat and toss for 1 minute or until egg mixture has just set. Serve immediately.