a nutty nutcase of carbonara

Spaghetti Carbonara






Ingredients



1 x 500g pack Cucina Spaghetti

1 x 400g pack Ashfield Farm Smoked Back Bacon Rashers – chopped

Solesta Olive Oil – 2 tbsp

1 x 300g tin Sweet Harvest Sliced Mushrooms – drained

Stonemill Dried Parsley – 1 tsp

Bramwells Hot English Mustard – 1 tsp

75ml Cowbelle Double Cream

50g Cucina Parmigiano Reggiano Cheese – grated

Bramwells Malt Vinegar – 1 tbsp

4 x Merevale Medium Eggs



Method



Bring a large saucepan of water to the boil, season with salt and add the spaghetti and cook as per pack instructions.



Meanwhile to make the sauce fry the bacon in a large frying pan in 1 tbsp olive oil until just cooked, (approx. 3 minutes).



Then add the mushrooms and warm through, (approx. 2 minutes).



Stir in the parsley, mustard, a pinch of black pepper and the double cream.



When the spaghetti is cooked, drain and mix with the sauce and parmesan cheese.



In a medium saucepan boil some water, add the vinegar and break the eggs in the boiling water and cook for about 2 minutes, until the egg white is firm.



Serve a portion of the spaghetti with a poached egg on top.