Making a good spaghetti carbonara is a staple meal for many households - it’s quick and easy but still tastes delicious.

To make yours even better, you can follow Mary Berry’s tips which will take your carbonara to the next level.

The Bake Off judge and celebrity chef suggests to add two simple ingredients - a little extra Parmesan and a dash of white wine - to the sauce for even more depth of flavour.

By following her recipe, you can create a rich and creamy meal featuring the addition of chestnut mushrooms and unsmoked streaky bacon.

You could get this meal together in less than 30 minutes, which means it’s perfect for an at home meal after work or to impress friends and family with.

To create this dish at home, you’ll need: Spaghetti, black pepper, unsmoked streaky bacon, olive oil, chestnut mushrooms, garlic, eggs, parmesan, double cream, parsley and white wine.

One easy tip to improve your dish is to reserve some pasta cooking water.

This will help to achieve the perfect creamy sauce consistency when combined with the double cream.

The trick to making carbonara is ensuring the pasta is hot enough to cook the eggs, but not so hot that they curdle.

If you want to follow the authentic recipe, you can make the meal with as little as five ingredients: Pasta, guanciale, eggs, Pecorino Romano, and black pepper.

But Mary’s recipe goes above and beyond to elevate the dish into a richer meal.

First, you should cook the spaghetti for around 10 minutes.

Next you should fry the bacon for 3-5 minutes until the bacon is crisp before cooking the mushrooms and garlic in the same frying pan.

Following this, you should prepare the egg mixture by whisking the eggs with the parmesan and adding salt and pepper, then add the double cream and a dash of white wine.

Combine the pasta and the sauce until the sauce is creamy and smooth.

Don’t forget to sprinkle with parmesan before serving and enjoy!