Fettuccine Carbonara

Method

1. 1Take a large thick-bottomed pan and place it on the stove at a high flame. In this pan boil the water with the canola oil and 10g of salt. When boiling, add the pasta and stir well. Continue to do this sporadically through the cooking process until the pasta is al dente.
2. 2While the water is boiling place another thick-bottomed pan on the stove with a medium flame and add the remaining oil.
3. 3In the second pan sauté the onions until they start to go soft then add the diced bacon. Don’t colour the bacon too much. Then deglaze the pan with the white wine.
4. 4Add the ground black pepper and the mushrooms. Cook for 1 minute and add the thickened cream. Turn the flame down to low and reduce the cream by 1/3.
5. 5Check the seasoning.
6. 6Drain off the cooked pasta and toss through the sauce, adding 200g of the parmesan and the parsley.
7. 7The remaining parmesan can be sprinkled over the top.