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1
Cook the spaghetti noodles according to package instructions while you make the sauce.
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2
For the sauce... Cut the bottom off the enokitake bunch and wash thoroughly to remove any dirt.
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3
Melt the butter in a large saucepan over a low heat and cook the mushrooms until they are slightly wilted.
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4
Chop the onion and garlic, and slice the bacon into thin strips, and add these to the pan.
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5
Turn the heat up to medium and continue cooking until everything has some colour to it.
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6
Add the white wine vinegar (or simply white wine) to the pan and allow to steam for about two minutes.
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7
Pour in the cup of cream and stir through.
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8
Add oregano, chili powder and salt and pepper to taste and leave to simmer on a low flame.
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9
Zest the lemon.
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10
Reserve some zest (about half a teaspoon) to sprinkle over your meal before serving, and dump the rest into the sauce pan.
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11
Taste to see if you need to juice the lemon and add more lemony flavour I definitely didnt.
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12
Add the quarter-cup of grated Parmesan to the sauce pan and allow to melt.
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13
By now the spaghetti noodles should be done.
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14
Reserve about a cup of the pasta water, drain the noodles, and add the noodles to the sauce pan.
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15
Stir to coat the pasta, leaving the heat on, and adding the cup of pasta water if necessary to reach your desired consistency.
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16
Once everything is hot and mixed, turn the heat off and break one egg into the pan.
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17
Stir for about a minute and a half, by which time the egg should be cooked.
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18
Serve, sprinkled with the leftover zest and cheese, and eat.
