Boil Pasta until soft.

Fry Bacon until completely cooked. Then cut into chunks. Fry the mushrooms and onion.

Separate the white from the yolk on three of the eggs.

Add the yolks, a full egg, and 40 grams of parmesan to the double cream. Whisk until all mixed.

Put the mushrooms, onion and bacon into a wok. Add in the pasta then cover with the double cream sauce. Sprinkle ground pepper over the top.

Once the sauce is no longer runny, serve up and sprinkle the remaining 20 grams over each portion.