Carbonara (The English One)

Ingredients:

600g Smoked streaky bacon (cheaper options are actually better for this recipe)

600g Closed cup white mushrooms

4 cloves of garlic

300ml double cream

Black pepper

Fresh pasta (linguine, spaghetti or pappardelle are idea, but anything will work)

Parmesan Reggiano cheese.

Note: This is not even close to an authentic recipe, I know. But it is good in its own way nonetheless.

Serves: 4-6

Method:

1. Cut the bacon into 1cm strips and put into a pan that you have a lid for.

2. Put onto a medium-high heat and keep the lid on, stirring occasionally. You are looking for all the water to come out of the bacon. This renders the fat out better which we will use in a moment.

3. When the bacon has lost all of its water and has started to go crispy, take the bacon out of the pan and put it to one side, retaining as much of the fat in the pan as you can.

4. Chop the mushrooms roughly and turn the pan up high. You can add a little olive oil if you haven't got enough bacon fat in the pan. Put the mushrooms in the pan and fry.

5. Chop the garlic finely and add to the mushrooms. Cook for 2 minutes.

6. Turn the heat down to medium and return the bacon to the pan.

7. Pour in the cream and stir thoroughly.

8. Season to taste with black pepper. You shouldn't need salt as cheaper bacon is usually quite salty, but add if you prefer.

9. Turn off the sauce.

10. Put a pan of water on to boil and salt.

11. Cook the pasta as per the instructions then strain. If you can keep a little pasta water in the pan (1/2 cup) then do so.

12. Pour the sauce into the pasta pan and stir through the pasta thoroughly.

13. Serve in pasta bowls and grate fresh parmesan over the top.