Heat olive oil in a pan and sauté bacon until crispy and golden brown in colour. Increase heat, add mushrooms and cook for a few minutes before adding the wine.
Pour in the wine and cook until all moisture has evaporated. Remove from heat and set aside.
Place yolks, cream and Parmesan into a bowl and mix to combine.
Add the cooked bacon and mushrooms and season with salt and pepper. Set aside.
Bring a pot of water to the boil and cook spaghetti according to packet instructions.
Drain spaghetti, return to pan and immediately pour in the carbonara sauce. Toss to coat and allow the egg to set slightly.
Serve immediately with extra grated Parmesan and a light green salad.
Recipe reprinted with permission of Source Food