The Famous Vintage Carbonara
4 spring onions, 2 garlic cloves, Olive oil, 250 grams of sliced bacon (fat cut off), 500 grams sliced field mushrooms, 175 grams grated quality vintage cheddar (sharper the better), 1/4 cup parmesan, 1 egg yolk, 200ml light cream, 2 cups English spinach, 1 packet (serves 4) fresh Fettuccine, Parsley to garnish
Start by adding water to a large pot and bring to boil.
Whilst this is heating start your sauce. Bring a fry pan to medium heat with 2 tbls Olive oil. Add finely sliced garlic and spring onion . Sautee for 3-4 minutes or until the onion goes clear. Add the sliced bacon. Stir for 3 minutes until heated through. Add the mushrooms. Stir through gently so they don't fall apart, but so they are coated in the pans juices. Now turn heat to low and put a lid on for 8 minutes. Continue to stir in this time, maybe 3-4 times so bacon does not stick.
Now the mushrooms should be semi cooked through. Add the cream, grated vintage cheddar. and the parmesan. Stir gently until the cheese has melted through. You don't need to cook this fast so low heat is best. Leave this to simmer gently for 10 minutes. Add the spinach and when this has wilted, add the egg yolk and gently stir through the sauce with a fork. This will thicken the sauce.
Leave the sauce on low heat until your pasta is cooked. Once you have drained your pasta, put it back into your pot and add a splash of olive oil. Stir through.
I serve my pasta into the bowls and then add the sauce on top. (I find I end up losing a lot of the cream to the pot if I mix it through altogether before serving.) Garnish with Parmesan, Parsley and season with salt and pepper.