150g dried spaghetti
2 tsp olive oil
2 shallots chopped
3 rashers extra-lean bacon cut into thin strips
50ml dry white wine
1 heaped tbsp chopped fresh parsley
50g button mushrooms, thinly sliced
1 large egg
2 tbsp low fat creme fraiche
Cook spaghetti for 8 to 10 mins.
Meanwhile heat butter and oil in non-stick pan and saute shallots for 5 mins.
Push to side of pan, add bacon and cook until crisp.
Add wine, mushrooms 2/3s of parsley and season. Simmer for 3 mins or until reduced.
While mixture simmering beat egg add creme fraiche and combine well.
Drain spaghetti and return to pan.
Add bacon with egg mixture to pasta stir and heat gently until egg thickens.
Serve garnished with remaining parsley.
Serve with a salad.