Gordon's Carbonara

 Ingredients:

• 125g Dried Spaghetti
• 30g Frozen Peas
• 80g Streaky Bacon or Pancetta, Cut into small lardons
• 2 Egg Yolks
• 1 1/2 Tablespoons Crème Fraîche
• 2 Mushrooms, Sliced
• 1 Chili, Minced
• Olive Oil
• 2 Garlic Gloves, Thinly Sliced
• Grana Padano or Parmesan Cheese
• 2 Tablespoons Parsley, Chopped
• Salt and Pepper

Preparation:

Get pot of water boiling and add pasta

Head a non-stick pan to medium high heat, add tablespoon of olive oil then bacon when oil is hot. Add a little pepper for taste. Add garlic after about 2 minutes of cooking and then mushroom and chili. Cook till bacon is crispy and color on mushroom. Add salt to taste

 Grate about 1/3 Cup (40G) of Grana Padano over egg yolks. Then add Crème Fraîche and mix. Add teaspoon cold water to mixture to make sure it's at a liquid consistency.

Add peas as bacon mixture is almost finished cooking. As the the mixture is starting to finish add about 3 tablespoons of pasta water.

Once pasta is finished, saving some pasta water for sauce, season pasta and then add to bacon mixture and toss. Then add egg mixture after about 30 seconds, turn gas down and mix till cooked. Add parsley at end and plate.

Top with more cheese if desired.