Simple Carbonara

I know I promised to put my Sicilian anchovy pasta recipe up, but I just made some carbonara so I'll do that instead. There are so many carbonara recipes out there, but I'll put the version of mine that I like, which uses single instead of double cream since I don't like things too rich. I enjoy using flat pastas like tagliatelle for creamy sauces, since you get a larger surface area coated with sauce. You can also use pasta all'uovo which includes eggs for a richer texture. Feel free to add more cream or use more eggs if you want a richer sauce. Sometimes I use mushrooms or peas or whatever veg I have. You will need:

Simple Carbonara (serves 2; takes 15-20 minutes)
15-20g of butter
extra virgin olive oil
50g (or 4 rashers) of unsmoked bacon (or pancetta if you feel posh)
150-200g pasta
2 large egg yolks
10 tablespoons of single cream
25g fresh parmigiano-reggiano, finely grated
1/2 teaspoon fresh, coarse black pepper
2-3 springs of flat leaf parsley
pinch of salt

Optional:
4-5 large button mushrooms
1/3 cup of peas

To be most efficient:
1. Bring large pot of salted water to boil and cook pasta. Heat extra virgin olive oil in a deep frying pan on medium heat.
2. Chop up bacon, flat-leaf parsley and veggies.
3. Add butter and bacon to pan, give it a stir. Turn up heat.
4. Prepare your cream sauce: mix cream, egg yolks and cheese in a bowl.
5. When bacon is nice and crispy, add veggies. Pasta should be ready soon.
6. Add pinch of salt to bacon and flat-leaf parsley.
7. Drain pasta, add to pan. Mix well.
8. Take pan off heat, add cream sauce. Toss well, the heat of the pasta and bacon will cook the sauce. Serve immediately to prevent curdling.