Incredibly simple but bowl-lickingly tasty Tagliatelle Carbonara

I’ve gone all Italian of late. Not in the belligerent, brooding, erratic-driving kind of way (that’s me normally), rather in my love of the wines and cuisine of my favourite holiday destination. There’s something in the food that reflects the sunshine, the rolling hills and terraces, the simmering passion of the natives. And the wine, by evolution, is in perfect harmony with the rich, full-flavoured dishes, their fresh-off-the-vine ingredients and lashings of olive oil.
So following on from last week’s desperately simple Spaghetti Bolognese, here’s another classic made easy, and without the need to have an olive grove in your back garden.
Go with either of the white equivalents of the Dievole and Farnese recommended with the Bolognese – the dryness and acidity of the Dievolino Malvasia and the Trebbiano d’Abruzzo are perfect for the creamy starchiness of the pasta and sauce.

For 2:

• ¼ lb dried tagliatelle (or roughly double of the fresh stuff)
• 4 oz smoked bacon, chopped
• 4 oz mushrooms, chopped
• 1 clove garlic, chopped
• 2 large eggs
• 1 tbsp grated Parmesan
• Extra virgin olive oil
• Salt and black pepper

And the cooking:

• Start cooking the tagliatelle, adding a bit of salt to the water.
• Lightly fry the bacon, mushrooms and garlic in a decent glug of olive oil.
• Whisk the eggs in a bowl, add seasoning and the grated Parmesan.
• Drain pasta and quickly mix in bacon and mushrooms followed by beaten egg mix. The egg will cook in the hot pasta and be slightly granular.
• Sprinkle over lots of Parmesan and serve immediately.

Could it be any easier?