Spaghetti Carbonara

Ingredients:
2 portions of dry spaghetti or linguine
1 small pack of sliced pancetta (about 100g)
5 mushrooms 
2 tbsp sliced black olives
1 large egg
1 small tub of single cream (about 170ml)
Freshly ground black pepper

Method:
Put the pasta on to cook as per the pack instructions
Cut the slices of pancetta into about 3cm lengths and place into a large, hot, frying pan or wok - this needs to be big enough to hold the whole dish - and cook for about 5 minutes, turning regularly
Slice the mushrooms, add to the pancetta, and cook for 3-4 minutes
Add in the olives
Break the egg into a bowl or jug and whisk, add the cream and whisk again
Once the pasta is cooked, drain and add to the pan with the pancetta and mushrooms, mix around and then pour in the egg and cream mixture and stir through
Keep stirring for 1-2 minutes until the egg and cream mixture is cooked/warmed through
Season with lots of freshly ground black pepper

Serves two