Bacon and Mushroom Carbonara

Heat a large frying pan over medium high heat and once hot add the bacon lardons and sliced mushrooms and fry, stirring occasionally, until the bacon is crispy and the mushrooms are golden brown, 3-4 mins.

Meanwhile, pop the butter into a bowl with half the crushed garlic, half the remaining cheese, season with salt and pepper and mix well.

Pop the ciabattas onto a baking tray (cut side up) divide the garlic butter between them and spread to cover.

Pour the boiled water into a large saucepan and bring to the boil with 0.5 tsp salt.

Once boiling, add the tagliatelle and cook for 3 minutes and scoop out the pasta cooking water (see ingredients for amount).

Add the garlic to the pan with the bacon and mushrooms and cook, stirring, for a further 1 minute.

While the pasta is cooking, pop the ciabattas under the grill until golden brown and crispy, 2-3 mins.

Once the pasta is cooked, drain it in a colander and add to the pan with the bacon and remove from the heat.

Quickly add the egg mixture with the reserved pasta cooking water and toss together and keep lifting the pasta up so that it's evenly coated and so the egg mixture doesn't scramble, 30 seconds.

Divide the pasta betweeen plates, top with the remaining cheese and chives, serve with the garlic ciabattas alongside and enjoy!