There are probably thousands of carbonara recipes on the web now but I make this so often, usually after a night out at the union when I get in at midnight, that I’d feel wrong if I didn’t share it.

And before anyone says it isn’t authentically Italian, I say this. Am I bothered?!

Feeds 1 hungry drunk girl

• 100g dry penne or other short pasta (130g fresh)
• 3 rashers of smoky bacon, cut into thin strips widthways. 80g of pancetta would be better but I can rarely find that from the 24 hour shops on my way home!
• 3 or 4 chestnut mushrooms finely chopped
• 2 large eggs
• 100ml cream
• handful of freshly chopped parsley 
• 1 clove garlic, minced
• grated parmesan
• lots of ground black pepper.

1. Bring a pot of salted water to the boil. These should be enough to easily cover the pasta.
2. Cook the pasta until it is al dente. Once it is cooked, coat in a little olive oil to prevent sticking.
3. While the pasta is cooking, heat some olive oil in a pan and pan-fry the mushrooms, parsley and and garlic over a medium heat.
4. Once the mushrooms are nearly cooked, add the penne or bacon. Turn off the heat when the bacon is just cooked.
5. Beat the eggs in a bowl and then beat in the cream.
6. Return the pan containing the mushroom and bacons to the hob and place on the lowest possible heat setting.
7. Add the pasta and mix together.
8. Pour over the sauce and mix thoroughly. When the sauce is warm and has thickened very slightly, turn off the heat. It is important that you watch this carefully as you don’t want it to set!
9.  Mix in lots of grated parmesan and black pepper to taste. The dish may not need salting as the bacon will add plenty of salt to the dish.
10. Serve topped with more parmesan and garnish with any leftover herbs.