Salmon	g
Bacon	g
Mushrooms	g
Parmesan Cheese	tbsp
Egg Yolk
Pasta	g
Pasta Water	ml
Sprigs of Fresh Thyme
Salt & Pepper to taste
Olive Oil
Sea Salt

1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 100 ml pasta water.
2. In a medium bowl, whisk egg yolks and parmesan until combined.
3. Meanwhile, in a large skillet over medium heat, cook bacon until crispy. Reserve fat in skillet and transfer slices to a paper towel-lined plate to drain.
4. To the same skillet, add mushrooms and cook for 2-3 minutes, then add the salmon, thyme and season with salt and pepper.
5. Add the bacon and the drained pasta back to the skillet and remove from heat. Pour over egg and cheese mixture and stir vigorously until creamy (be careful not to scramble eggs). Add pasta water a couple tablespoons a time to loosen sauce if necessary.
6. Drizzle with olive oil and garnish with flaky sea salt, Parmesan, and parsley before serving.

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