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SPAGHETTI CARBONARA WITH A TWIST - serves 4

500g spaghetti

400g diced bacon bits

1 small can chopped mushrooms, drained

60cl pouring cream

4 egg yolks raw

1 clove garlic crushed

100g grated Parmesan cheese

Parsley to decorate

Fry the bacon bits in a pan over a moderate heat for 5 minutes, without adding any fat or oil.

Add the chopped mushroom and garlic and cook for a further 2 minutes, stirring.

Lower the heat and pour in the cream, leave to simmer, stirring occasionally.

In another pan, cook the spaghetti in salted boiling water for 5 minutes, or until soft. Drain and cover.

Sprinkle the Parmesan cheese into the bacon mixture, leaving a little to sprinkle over the finished dish, and stir.

Serve the spaghetti on to 4 plates or bowls equally, and spoon the bacon mixture over the top equally.

Make a well in the centre of each plate of carbonara and sit the raw egg yolk into it.

Sprinkle with Parmesan and parsley, serve immediately.