2 tbsps olive oil
small knob of butter
1 clove of garlic (crushed)
300g/11oz bacon, chopped
3 free range egg yolks
a handful of button mushrooms
50g/1¾oz parmesan cheese (grated), plus extra for serving
100ml/3½fl oz double cream
Salt and ground black pepper
350g/12oz penne pasta
3 tbsp chopped parsley
Heat a frying pan until hot. Add 1 tbsp of the olive oil and the bacon and cook for 3-5 minutes, or until crisp. Remove the bacon from the pan and set aside.
In a small sauce pan, fry the button mushrooms in the butter and remaining olive oil with the garlic until tender.
Whisk the egg yolks, parmesan and cream in a bowl and season, to taste, with salt and freshly ground black pepper.
Cook the penne according to the packet’s instructions in a pan of salted boiling water.
Drain the pasta and add it to the cream mixture, stirring continuously until smooth. Add the bacon, mushrooms (including the oil) and parsley and stir until well combined.
To serve, spoon pasta into bowls and sprinkle with a little extra parmesan.