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This is our favourite carbonara. It's perfect for midweek dinner as it can be on the table in just 30 minutes
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The sauce is traditional but I'm adding non-traditional sausages, mushrooms and spinach if you're here for it
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There's not much prep for this meal but first you'll need to separate your eggs and set aside
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Next you'll need to fry your sausages in oil over a medium low heat until golden and cooked through
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which will take around 12 minutes especially if you're using chipolatas. In the meantime start cooking your spaghetti
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Once done remove the sausages and set aside and wipe down your pan carefully
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Add the butter. When melted, add in your sliced mushrooms, a generous amount of black pepper, dried mixed herbs
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Fry for four minutes, stirring every now and then. Whilst those cooks, slice up your sausages using a knife or clean kitchen scissors
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Then add to your mushroom pan along with one to two handfuls of spinach if using
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Fry briefly, stirring often until the spinach starts to wilt. Once your pasta is done, remove a couple of ladles full of the pasta water and add them to a jug
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Drain the pasta briefly and add it back into your pot. Add the grated parmesan or pecorino to the egg yolk and stir briefly. Then add just one tablespoon
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of the pasta water to the mixture and stir again. Stir the yolk and cheese mixture through the
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spaghetti well and add about two thirds of the water and stir well again. The sauce should be
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coating every strand of spaghetti and should be lovely and glossy. If it's not, add the rest of
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the water. Finally add the sausage and mushroom mixture and fold through briefly
