Spaghetti Carbonara

Since I’m cooking two “slow” meals this week, I also wanted a quick one too. Nigella’s spaghetti carbonara from How to Eat seemed to fit the bill, plus most of the ingredients were things we had in the cupboard or fridge anyway. My only deviation was to add two big mushrooms which were sat in the fridge and would have gone to waste otherwise.

Despite my innate fear of recipes involving raw egg (thanks, Edwina Curry), this went pretty well. The sauce didn’t turn out quite as creamy as I’d hoped but this was probably because I used too much pasta and cheese, making it tougher for the cheese to melt into the sauce – the end result still had a bit of a lumpy cheesy texture but tasted none the worse for it.