Spaghet­ti Car­bonara with Mushrooms

(serves 4)

1/2 pound Amer­i­can (streaky) smoked bacon, diced
3 tbsps white wine
2 tbsps butter
1/2 pound mush­rooms of any kind, sliced
4 cloves gar­lic, minced
1 1/2 cups light (sin­gle) cream
1 egg yolk, light­ly beaten
fresh black pepper
4 tbsps grat­ed parme­san cheese, plus more for sprinkling
as much spaghet­ti as you like, per­haps shy of a pound

In a heavy skil­let, brown the bacon to your lik­ing, pour­ing off the fat as you do so. When the bot­tom of the skil­let begins to get too brown with bacon bits, remove the bacon to a dish and deglaze the skil­let with the wine. Add the but­ter and melt, then saute the mush­rooms and gar­lic till soft. Pour in the cream and the egg yolk and mix well over low-medi­um heat (depend­ing on your cook­er), then sprin­kle with the pep­per and the cheese. Set more cheese aside to gar­nish the dish. Take the skil­let off the heat.

Cook the spaghet­ti and drain well, then toss in the skil­let of sauce and turn up the heat. Toss in the bacon. Stir until thor­ough­ly warmed and thick, a cou­ple of min­utes. Yum.