Comforting Alfredo inspired by Vanessa

On Tuesday I had a late night phone call with my dear, dear friend Vanessa from South Africa. We share a love of food and spent many hours planning what to eat next. I miss evenings sitting on Vanessa's kitchen counter while she made Alfredo and we would laugh, no guffaw, because we could. A truly inimitable friendship.

Tonight Vanessa, I made an Alfredo (well almost an Alfredo) using a recipe that started in your kitchen and has evolved into my 2012 quick and easy version.
Recipe:

• Fry half an onion and 1 tsp garlic in a non-stick pan (use spray oil)
• Add 6 rashers chopped bacon  and 1 tsp origanum - cook for five minutes
• Add 1.5 - 2 cups chopped button mushrooms
• When the mushrooms are cooked add 250ml light cream and two good splashes of milk.
• Season with a little salt and black pepper
• Cook fettucini and drain
• Add two egg yolks to the sauce and stir vigorously (make sure the yolk does not solidify)
• Add sauce to fettucini and serve immediately
• Sprinkle liberally with freshly grated parmesan cheese and black pepper.

 (Note - the only diet friendly ingredient is the button mushrooms but at least the intention was there with the spray oil and light cream!).