Spaghetti carbonara

I think we make a pretty damn good carbonara - if I do say so myself! A traditional carbonara doesn't include cream but we find that a small amount helps to loosen the sauce a little.

Ingredients (serves 2 greedy people):

spaghetti

a handful of mushrooms, sliced (optional)

6 rashers of Italian smoked pancetta, diced

1 small white onion, diced

2 cloves of garlic, minced

2 egg yolks

grated parmesan (about 3 table spoons)

1-2 tbl sp of double cream (optional)

black pepper and salt

olive oil

• Cook the spaghetti according to pack instructions in plenty of boiling salted water
• Saute the onion, garlic and pancetta in a little oil until the onion is soft and the pancetta is starting to crisp
• Add the mushrooms if using and continue to cook for 5 minutes
• Meanwhile, in a bowl mix together the parmesan, egg yolks and cream, if using. Season with black pepper.
• When the spaghetti is cooked, drain it and set aside.
• Take the pan that the mushrooms/pancetta etc is in off the heat and stir in the sauce. Place the pan back on a low heat and add the drained spaghetti.
• Stir well for a couple of minutes so that the sauce coats the spaghetti completely, and then serve. Add more black pepper and grated parmesan to taste.