(You can also use soy bacon or other vegetarian style bacon)
Sphagetti or taglateli
Instructions
Start the pasta cooking.
Crack eggs into a bowl add a dash of cream.
This is hard to measure but it just needs to be a dash, about 100 ml but it's not essential to be too accurate. Mix by hand whisk and add grated cheese until the mixture feels noticeably thicker, the creamier you like it the more cheese you should add!
Place the oil, finely chopped mushrooms, any vegetarian bacon, and a generous sprinkle of smoked paprika in a frying pan on medium heat. Stir the pan frequently to ensure that the liquid from the mushrooms can evaporate. When the mushrooms are nearly cooked add the garlic and cook until it is starting to turn golden.
Once the pasta is cooked to your desired consistency drain it and leave in the hot pan.
Whilst whisking the cream, egg, and cheese mixture, add the hot oil with the garlic, mushrooms, and veggie bacon. Once this is combined and all the oil has been added this should then be poured onto the hot pasta.
On a gentle heat, stir the sauce into the pasta and remove once it starts to bubble slightly. It can be cooked for longer but must be removed before the egg starts to solidify.
Originally Submitted
9/18/2016
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