This famous Italian pasta dish was very likely named after the local coalmen or charcoal makers – the carbonari. With minimum ingredients and equipment, this was simply cooked over an open fire and enjoyed! It is deliciously rich, so just accompany with a crisp green salad.
- Cook the spaghetti in a large saucepan according to the instructions on the packet.
- Meanwhile, heat the oil in a saucepan and quickly cook the pancetta or bacon, shallot and garlic for 5 minutes or until the shallot is softened. Add the white wine and bubble until it has nearly evaporated, then add the creamed mushrooms. Stir over a low heat to warm through.
- In a small bowl, beat together the eggs and Parmesan. Season to taste with salt and plenty of ground black pepper.
- Drain the spaghetti thoroughly then return to the hot pan and place over the warm (but switched off) hob. Pour in the beaten eggs and toss the spaghetti continuously until the egg mixture begins to lightly cook. Add the Chesswood creamed mushrooms mixture, mix together well, then divide between two warm bowls and serve.
Tip: Do buy a small piece of fresh Parmesan cheese rather than the drums of ready grated Parmesan cheese – there is no comparison in flavour and your piece will keep for several weeks wrapped tightly and refrigerated.
Ready in: 20 minutes
- 175g (6oz) spaghetti
- 2 tbsp olive oil
- 100g (4oz) smoked pancetta or smoked streaky bacon (diced)
- 1 shallot or small onion, finely chopped
- 1 garlic clove, chipped
- 2 tbsp white wine (optional)
- 200g pot Chesswood creamed mushrooms
- 2 medium eggs
- 1 tbsp Parmesan cheese, finely grated
- Salt and freshly ground black pepper