1. Sieve 100g of the 00 flour into a bowl. Add one of the eggs, 1 tbsp olive oil and a little salt. Mix until it has a crumbly texture, then bring the dough together with hands. Knead for 5 minutes.
2. Repeat step 1, but this time add the tomato puree (starting with 1 teaspoon), until it is the desired colour.
3. Wrap both doughs in cling film and put in the fridge for 15 minutes.
4. While the doughs are in the fridge, dice the onion, slice the mushrooms, cut the bacon into appropriately sized squares, and grate the parmesan.
5. After the doughs have been in the fridge for 15 minutes, take them out and put some flour onto one of them. Roll it out a little bit with a rolling pin so it is not too thick to go through the pasta machine. Start on the thickest setting, and roll it out until the second to thinnest setting. Then, cut it with the thicker cutting setting on the pasta machine and lay out straight to dry.
6. Repeat step 5 with the other dough.
7. On a high heat, put the oil, butter, onion, bacon and mushrooms into a large saucepan and cook for 5 minutes.
8. Take off heat and add milk to cool it down a little. Then add the cream, and put back on the heat. Bring to boil. Boil the kettle at this point too.
9. Add the majority of the parmesan (leave some for serving) and simmer for 2 minutes.
10. Put onto low heat until needed for serving.
11. While the sauce is on a low heat, put the boiling water from the kettle into a large saucepan with a little bit of salt. Add the pasta and cook for approximately 5 minutes, but taste it after a few minutes to see if it needs more cooking. Do not overcook it!
12. Put a serving of pasta in the bowl and a serving of the carbonara sauce on top of the pasta. Sprinkle a little parmesan on top, and put some in a small bowl beside the plate. Put a couple of basil leaves on top to garnish.
1 tbsp olive oil
1 large onion
200g button mushrooms
300ml double cream
3 tbsp milk
200g 00 flour
2 medium eggs
2 tbsp olive oil
pinch of salt
2 tsp tomato puree