- 200g/7oz plain flour, plus extra for dusting
- 2 free-range eggs
- pinch salt
- 1 tbsp oil
- ½ onion, finely chopped
- 2 rashers streaky bacon, chopped
- 200g/7oz mixed wild mushrooms, sliced
- 1 garlic clove, finely chopped
- 150ml/¼ pint white wine
- 3 tbsp double cream
- salt and freshly ground black pepper
- For the pasta, place the flour, eggs and salt into a food processor and blend until the mixture comes together as a dough.
- Turn the dough out onto a lightly floured work surface and knead until smooth. Wrap in cling film and leave to rest in the fridge for an hour, if time allows.
- Feed the pasta through a pasta machine, beginning on the thickest setting and working down to the thinnest setting. Slice into thin spaghetti using the pasta cutter on the machine.
- For the ragù, heat the oil in a frying pan and add the onion and bacon. Fry gently until soft, then add the mushrooms and garlic and stir well.
- Add the wine and simmer until reduced by half.
- Add the cream and season, to taste, with salt and freshly ground black pepper.
- Cook the spaghetti in boiling salted water for 2-3 minutes, then drain and mix with the mushroom ragù.
- To serve, divide the spaghetti between two serving bowls.