Easy carbonara for four
- 300g dried spaghetti
- 1tbsp olive oil
- 155g pack Asda Butcher's Selection Unsmoked Lean Diced Bacon
- 150g frozen sliced red onions
- 200g frozen sliced mushrooms
- 3 large eggs
- 50g Parmesan, finely grated
Bring a large pan of water to the boil. Add the spaghetti and cook, uncovered, for 8-10 mins until just tender.
Meanwhile, heat the oil in a frying pan and fry the bacon, onions and mushrooms over a high heat for 8-10 mins, stirring frequently, until all the liquid has evaporated and the mushrooms and bacon are starting to turn golden.
With a fork, mix the eggs and Parmesan with plenty of black pepper in a bowl.
Drain the pasta well, reserving a cupful of the pasta water.
Remove the frying pan from the heat and tip the drained pasta into the pan. Pour in the egg mixture and toss with the pasta and veg, mixing well, continually folding and moving the mixture to make sure the egg doesn’t set on the bottom of the pan.
Once everything is well mixed, return the pan to the hob on a very low heat, and add a few tbsp of the pasta water. Keep mixing for 1-2 mins more to make a glossy sauce that coats the pasta.