Fettuccine alla Carbonara

1. Chop the onion and cook over low heat for 10 minutes in a non-stick frying pan with a tablespoon of olive oil and a pinch of salt.

2. Slice the button mushrooms and dice the bacon or pancetta.
After 10 minutes of cooking the onions, add the bacon and the mushrooms to the pan. Cook over low heat for 8-10 minutes.

3. Bring a pot of lightly salted water to a boil.

4. Add pasta into the pot of boiling water and cook over high heat for 10 to 12 minutes. When done drain off the water. Keep the pasta in the pot but set it aside.

5. Crack the eggs into a medium bowl and whisk with a fork.

6. Mix the bacon, onion and mushrooms into the pot with the drained pasta. Add the cream and stir for 1-2 minutes over low heat. Taste and add salt and pepper if needed.

7. To finish the carbonara sauce add the whisked eggs into the pot and stir and cook for 1 more minute.

8. Serve, garnished with black pepper or nutmeg and enjoy your pasta carbonara dish!