1 tbsp olive oil 4 rashers streaky bacon or pancetta 115 g/4 oz mushrooms, sliced 225 g/8 oz fusilli or conchiglie salt and pepper 2 eggs, beaten 115 g/4 oz Cheddar or mozzarella cheese, cubed chopped fresh flat-leafed parsley, to garnish serves 6 as a starter, 4 as a main course
Heat the oil in a frying pan over a medium heat. Add the bacon and fry until crisp. Remove with tongs, leaving the drippings in the pan. Cut into small pieces and keep warm.
Fry the mushrooms in the bacon drippings for 5-7 minutes until soft. Remove from the heat.
Cook the pasta in plenty of boiling salted water until al dente. Drain and return to the pan.
Stir the mushrooms, beaten eggs and the cheese cubes into the pasta. Season with pepper and toss until the eggs have coated the pasta and the cheese has melted.
Transfer to a warm serving dish. Sprinkle with the bacon pieces and parsley and serve at once.