Lemon and Mushroom Carbonara

Cook the spaghetti noodles according to package instructions while you make the sauce.

For the sauce… Cut the bottom off the enokitake bunch and wash thoroughly to remove any dirt. Melt the butter in a large saucepan over a low heat and cook the mushrooms until they are slightly wilted.

Chop the onion and garlic, and slice the bacon into thin strips, and add these to the pan. Turn the heat up to medium and continue cooking until everything has some colour to it.

Add the white wine vinegar (or simply white wine) to the pan and allow to steam for about two minutes. Pour in the cup of cream and stir through. Add oregano, chili powder and salt and pepper to taste and leave to simmer on a low flame.

Zest the lemon. Reserve some zest (about half a teaspoon) to sprinkle over your meal before serving, and dump the rest into the sauce pan. Taste to see if you need to juice the lemon and add more lemony flavour – I definitely didn’t.

Add the quarter-cup of grated Parmesan to the sauce pan and allow to melt.

By now the spaghetti noodles should be done. Reserve about a cup of the pasta water, drain the noodles, and add the noodles to the sauce pan. Stir to coat the pasta, leaving the heat on, and adding the cup of pasta water if necessary to reach your desired consistency.

Once everything is hot and mixed, turn the heat off and break one egg into the pan. Stir for about a minute and a half, by which time the egg should be cooked.

Serve, sprinkled with the leftover zest and cheese, and eat.