Halal Carbonara with a twist

This is one recipe, I like to cook for the hubby. Easy, Fast and heavenly.

Recipe:

Pasta (Spaghetti)
Chicken Stock

Sauce:

2 tablespoon Butter
Shiitaki Mushroom (Sliced)
Beef Bacon (Shredded) - Original Recipe is with the real bacon or pancetta (Pork).
2 Cloves of Garlic
8 egg yolks (Beaten until fluffy)
Grated Parmesan cheese
salt & white pepper to taste

Direction:

Boil the pasta with chicken stock broth with a little bit of salt until al-dente. (Please keep some of the boiling liquid aside. (1 cup).

While the pasta is cooking, with low fire, heat up the butter and fry the beef bacon until slight crispy, then add the garlic and mushroom. Fry until it turns golden.

Drain the pasta (MAKE SURE STILL VERY HOT) and combine the pasta with the beef bacon and garlic oil in a big bowl and combine with the egg yolks and Parmesan cheese. Add the remaining pasta water if it is too dry and put salt and white pepper to taste.

Result: Super silky Carbonara ala' Nocturnal chef. ( Some people use cream instead of egg yolk but original carbonara doesn't have cream in them. So The Nocturnal chef is paying homage to the original recipe) but with a lil' twist.

MUST BE SERVE IMMEDIATELY!!