Preparation
- Add the spaghetti to a pot of boiling water with a generous pinch of salt. Reduce to a simmer once the spaghetti is submerged. Cook for 8 - 9 minutes, stirring occasionally with a fork.
- Add the oil to a pan over a medium heat. You need more oil than you might think as the mushrooms will absorb most of it when added to the pan.
- Once the oil is hot, add the bacon and cook for 3 - 5 minutes; until nice and crispy.
- Add the mushrooms, stir together and cook for 3 minutes more.
- Meanwhile whisk together the eggs and parmesan in a bowl.
- Once the spaghetti is cooked, add it straight from the pot using tongs to the pan with the bacon and mushrooms. Some of the spaghetti water will come with it which is actually what helps to loosen out the sauce. Don’t throw the spaghetti water away, you’ll need a little more before you serve up!
- Toss together the spaghetti with the mushrooms and bacon for a minute or two. Then remove the pan from the heat. After a minute or two you can add the parmesan and egg mixture. Toss immediately and continue to do so for a few minutes.
- Add a few tablespoons more of the pasta water to loosen out the sauce that will have formed as the cheese melted in the heat of the pasta.
- Season to your own taste and serve up immediately with a drizzle of olive oil, parmesan and black pepper on top.