The Best Carbonara Ever. Really

(gobble)
OMGOMGOMGOMGOMGOMGOMGOMGOMG
(gobble gobble)
OMGOMGOMGOMGOMGOMGOMGOMGOMGOMGOMG
(gobble gobble gobble)
OMFG.

So it went a little like that at dinnertime. This isn't going to win Most True-to-Tradition Carbonara of the Year award, but the taste of this interpretation is unbelievably good.

125g butter, chopped up
1 cup freshly grated Parmesen cheese
250g bacon (about 4 rashers), halved lengthways then sliced up
3 eggs
3 garlic cloves, crushed/minced
8 medium-sized mushrooms, sliced
8 spring onion stalks, sliced - discard the top half of the green section
Olive oil for frying
500g your pasta of choice. (Spaghetti, Bucatini, Linguine, Fettucine are all good here, we used Fettucine)



Fry the bacon in a little olive oil on a low heat till the bacon just starts to brown. Remove the bacon with a slotted spoon/spatula and try to reserve the oil in the pan. Keep covered and set aside.
Fry the garlic and spring onion on low heat for about 5mins. Remove and set aside covered, once again try to reserve as much of the oil in the pan.
Fry the mushrooms until thoroughly softened. Set aside covered, after draining as much of the liquid as possible away.
Now put the pasta on boil and in the mean time get the sauce ready...
Beat the 3 eggs and mix in 1/3 of the parmesan.
When the pasta is cooked drain off all the water very well and return the pasta to the same pot, with the stove off.
Add the butter pieces and mix through thoroughly till all the pasta is well coated.
Pour in the egg & cheese sauce and mix quickly and thoroughly. (The heat from the hot pasta alone will be enough to coagulate the egg mixture to form a silky smooth sauce-coating. At a higher temperature it would curdle and you'd end up with scrambled eggs.)
Stir through the bacon, mushrooms, spring onion & garlic & rest of parmesan cheese.
Serve and eat pronto! not nice to let it cool because of all that glorious fat.