Ingredients

• 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

Directions

• 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.