Penne alfredo

Yeah - everyone has one of these. This is my throw together version

• half a packet of penne - I've used home made fettuccine as well, which is pretty damn good too
• 250gm mushrooms (sliced)
• 3 or 4 strips streaky bacon, or equivalent amount of pancetta if you can get it (chopped or diced)
• Parmigiana
• 500 ml (half a pint) proper cream
• cornflour to thicken
• ¾ eggs

Get a saucepan of salted water on the boil.

Throw some oil (or butter) in a saute pan or large fry pan. Add the bacon & cook gently - you probably don't want it too crispy at this stage if that's what you go for.

Add the mushrooms & let them cook in their own juices. I'll cover them & add a little water if necessary to get them started. Wait 5 minutes & get the penne into the saucepan.

Once they're acceptably sauted, add about 300ml of cream, once this starts to bubble, turn down the heat & simmer. You want it to gently reduce while the penne is cooking. (if you're using fresh pasta of some kind, I'd start it on the stove here)

Start another saucepan of water boiling, add a splash of malt vinegar.

Add a teaspoon of cornflour to 100ml of cream (in a cup) & stir thoroughly.

Once the penne is done, drain it & add to the saute pan. Stir the pasta through the sauce & reduce to a low heat.

Poach an egg for each serving. Once they're in the water, add the cream/cornflour mix to the saute pan & stir through again.

Serve into bowls & grate plenty of Parmesan over the top. Once the egg has poached, lay it on top - ideally you still want this a bit runny.

Enjoy