A simple Carbonara for 2

Small tub single cream
Grated parmesan (about 20gms)
80 gms of mature cheddar - grated
1 egg yolk
200 gms diced Italian pancetta or smoked bacon lardons
1 pack chestnut mushrooms sliced
2 cloves garlic - crushed
cracked black pepper
Spaghetti or linguini

Start the pasta in a pan of boiling water with a pinch of salt and a splash of olive oil and cook until al dente (6-8 mins). Remove from heat and drain (this can be done during the cooking of the carbonara as it takes a similar time to cook). Once drained sprinkle with a little olive oil.
Heat a little oil in a deep pan and add the garlic. Once browned add the mushrooms and the Pancetta and cook for a few minutes with a nice sprinkling of black pepper. Then add half the cream stirring continuously. At this point you should reduce the heat as you do not want the cream to boil to vigorously as it with thicken too quickly. If at any point it becomes too think just add a little milk. Add the parmesan and continue to stir until melted. Then add the rest of the cream with the grated cheddar, still stirring. When the cheddar has melted stir in the egg yolk and remove from the heat. Add the pasta to the Carbonara and stir well into sauce and serve. I always sprinkle a little parmesan and black pepper on the top.