A twist on a classic and well loved dish. It sounds fancy when you put it like that, but the truth is, I just like adding mushrooms to just about anything and the bits of asparagus was a last minute idea when I saw them in the supermarket. As always, it’s easy to make and you don’t need to know a second thing about cooking in order to make this.

  • 8 mushrooms (cremini, button head mushrooms, the sky is the limit)
  • 1 pack of bacon/pancetta, sliced into bits
  • Approximately 100 g. baby asparagus (you can use regular ones as well)
  • 3 eggs
  • Parmesan for grating
  • Salt and pepper
  • 2 tbsp. minced parlsey
  • Spaghetti/pasta

Once you’ve prepared your ingredients, start by browning the bacon, and set aside once crispy. Sauté mushrooms and asparagus, then set aside as well. Cook your spaghetti/pasta according to package directions. Meanwhile, crack the 3 eggs into a bowl and whisk them together. Once the spaghetti is done, drain the water and transfer it to a bowl. Mix in mushrooms, asparagus, parsley, bacon and parmesan, and toss. Now add the egg mixture and slowly toss it all together. The eggs will cook due to the heat from the spaghetti. Add salt and pepper if needed and you’re ready to serve.