A Taste of Italy - Tagliatelle Carbonara

Tagliatelle Carbonara - Serves 2

200 Grams of Tagliatelle Pasta
2 Tablespoons of Single Cream
2 Eggs
50 Grams of Bacon
50 Grams of Button Mushrooms
2 Cloves of Garlic
1/2 a Shallot
1 Onion
2 Tablespoons of White Wine, dry
1 Tablespoon Parmesan Cheese Sprinkled
1 Sprig of Fresh Parsley

 1. Finely Chop the Garlic, Onion and Shallot and place then in a saucepan with the wine on a high heat until the wine evaporates.

 2. Boil a saucepan of water, add the pasta and a pinch of salt and cook through.

 3. Cut the bacon into thin squares and add it to the shallot mixture. Fry or sauté the mix on a high heat for a couple of minutes, till it has crisped and turned a golden brown colour.

 4. In a bowl whisk the cream, both eggs, the Parmesan cheese, mushrooms and parsley.

 5. Drain and rinse the pasta in boiling water, return it back in the pan, mix in the bacon and shallot mixture and heat throughout for a minute or two.

 6. Remove from the heat and stir in the cream and egg mixture.

Pour into bowls and serve.