Pasta carbonara with xampiñones (mushrooms)

Cut the pancetta and xampiñones separately.

In a frying pan, put a little oil and add the bacon. When it starts to color, add the mushrooms and cook.

In a separate pot, put water with a little salt to boil. When it boils, add the pasta and cook until it is done. In the case of fresh pasta it will only take a few minutes.

Once the paste is ready, we strain it and mix it in the paella where we have the bacon and the xampiñones.

In a separate bowl, beat the eggs with the cheese.

Mix it all together, with the fire off to avoid scrambled eggs.

Once everything is mixed, serve and enjoy!