This simple dish is a wonderfully tasty, quick, and surprisingly cheap way of rustling up a delicious meal using top-quality ingredients . . .
1 tbspn olive oil
180g Oak smoked streaky bacon (or pancetta)
200g Wild mushrooms
2 Cloves garlic
4 Egg yolks
100g Grated Parmigiano
350g Good quality pasta
Handful of coarsely chopped basil
PUt the pasta on to cook in plenty of boiling salted water. Meanwhile, fry the bacon in the oil for five minutes until just starting to crisp up. Add the mushrooms and chopped garlic and stir for another minute. Whisk the egg, yolks and two thirds of the grated Parmesan. Drain the pasta, retaining a little of the water. Stir the bacon and mushrooms into the warm pasta and stir in the egg mix, adding a little of the cooking water to create a creamy sauce. Garnish with the basil and serve sprinkled with the remaining cheese.