Instructions: Cook pasta in boiling salted water until tender. Drain well.

Julienne bacon, dice onions, slice mushrooms.

Heat butter and oil in a pan, add garlic, bacon and sliced mushrooms and saute for 3 minutes. Add white wine and cook for 3 minutes stirring constantly until mushrooms are tender and liquid is reduced. Stir in cream and bring to the boil, simmer 2 minutes to reduce slightly. Remove from heat and stir in egg yolk to slightly thicken. Add herbs and season.

Pour hot sauce over pasta and finish with grated parmasan cheese.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.