4 streaky bacon slices

½ onion, finely chopped

1 garlic clove, crushed

500ml double cream

100g mushrooms, sliced

5g parsley, chopped

1 egg yolk

25g Parmesan cheese

200g spaghetti



1. Chop the bacon into small strips

2. Gently fry on a medium heat

3. Add in the onions, garlic and mushrooms and continue to cook until soft, without colour

4. Pour in the cream, take off the heat and egg yolk, stirring continuously so that the egg does not scramble

5. Season well with salt and black pepper

6. Finish the sauce with the grated Parmesan cheese and finely chopped parsley

7. Mix through some freshly cooked spaghetti and serve