Creamy spaghetti with crispy bacon

you will need
300g pack basics unsmoked back bacon
400g pack basics mushrooms
200g pack of young leaf spinach
150ml pot of single cream
500g pack basics spaghetti
Onion
garlic
egg
milk

Method
Cook 400g spaghetti, following pack instructions.
Meanwhile, fry the unsmoked back bacon, cut into strips, over a medium heat for 5 minutes until browned and crispy. Remove from the pan and set aside on a plate.
Fry the mushrooms, sliced, 1 onion and 1 clove garlic, peeled and sliced, for 3–4 minutes in the oil left in the pan from the bacon. Return the bacon to the pan and add the spinach leaves, 1 egg yolk, 75ml single cream and 75ml milk, and stir well until heated through.
Remove from the heat, add the cooked spaghetti and stir through to serve.