Wild Garlic Carbonara

Ingredients

200g spaghetti or linguini

125g portabella or chestnut mushrooms roughly chopped

4 rashers smoked streaky bacon chopped

Small bunch wild garlic leaves, shredded

1 egg, beaten

2 dstspn sour cream

grating of parmisan,

ground black pepper

Method

1. Put the pasta on to cook in boiling salted water.
2. When there is about 7 min to go start cooking the bacon with some olive oil in a frying pan on a high heat.
3. As the bacon starts to colour, turn the heat down slightly and add the mushrooms.
4. Cook the mushrooms to remove excess water, when they are done turn off the heat and mix through the wild garlic to wilt it.
5. In a bowl, mix the egg, sour cream, parmesan and black pepper to a smooth emulsion.
6. When the pasta is cooked, drain it and place it back in its pan on a low heat (2/10 on induction), immediately mix through the bacon/mushroom/garlic mix and then ass the egg mix.
7. Stir this though for 15sec and the heat will cook the egg and produce a lovely emulsion covering the pasta.
8. Serve.