Spaghetti carbonara with mushrooms

Ingredients for 4 servings:

• 500g spaghetti
• 8 slice(s) of streaky bacon (pancetta, breakfast bacon, South Tyrolean bacon, etc.)
• 200 g mushrooms, sliced
• 2 tsp oregano, fresh or 1 tsp dried oregano
• 4 eggs, lightly beaten
• 250 ml cream
• 70 g Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the spaghetti al dente, drain, and return it to the pot. While the spaghetti is cooking, dice the bacon and lightly brown it in a pan over medium heat. Remove and drain on kitchen paper. Fry the mushrooms in the remaining fat until softened, about 3 minutes. Whisk the cream and eggs together and add to the spaghetti in the pot along with the mushrooms, bacon, and oregano. Simmer over low heat, stirring, until the sauce thickens slightly. Stir in the cheese, season with salt and freshly ground black pepper, and serve.