200 g, spaghetti
200 g, button variety, sliced
112 g, (Buy 125g) fat trimmed, thinly sliced
2 clove(s), crushed
4 individual, thinly sliced
¼ cup(s), (cooking cream), (60ml)
Grated parmesan cheese
¼ cup(s), (20g)
Fresh flat-leaf parsley
2 tbs, finely chopped
- Cook spaghetti in a large saucepan of boiling salted water following packet instructions, or until just tender. Drain well and return to pan.
- Heat oil in a large non-stick frying pan over high heat. Cook mushrooms and bacon, stirring occasionally, for 5 minutes or until golden. Add garlic and shallots and cook, stirring, for 2 minutes or until fragrant.
- Whisk eggs, cream and parmesan in a small jug. Add spaghetti to mushroom mixture in pan and toss to combine. Remove from heat and stir through egg mixture and parsley. Stir thoroughly for 1–2 minutes until spaghetti is coated and a smooth sauce forms. Season with salt and pepper and serve.