Carbonara yet not really

Sauce:

• •100 to 125g dried spaghetti (use less pasta for a richer sauce ratio)
• •30g frozen peas
• •80g streaky bacon or pancetta, cut very small lardons (or pre-cut bacon)
• •2 egg yolks
• •1 1/2 tbsp creme fraiche
• •3 to 4 mushrooms, sliced (extra mushrooms optional)
• •1 chili, minced, plus more to taste
• •1 tbsp olive oil
• •4 garlic cloves, thinly sliced
• •1/3 cup (about 40g) Grana Padano or Parmesan, plus extra to finish
• •2 tbsp parsley, chopped
• •Salt and black pepper, to taste

1. Boil heavily salted water and cook spaghetti until al dente. Keep noodles long; do not chop if you want to roll on plating. Reserve pasta water before draining.

Sauce:

1. Heat a non-stick pan over medium-high with olive oil. Add bacon (cut small so fat renders well) and black pepper. After about 2 minutes add garlic, then mushrooms and chili. Cook until bacon is crisp and mushrooms gain color. Season to taste.

2. In a bowl, mix egg yolks, grated cheese, creme fraiche, and 1 teaspoon cold water into a smooth liquid mixture.

3. Add peas to the bacon pan near the end and pour in about 3 tablespoons pasta water to loosen.

4. Add drained spaghetti to the pan and toss. After about 30 seconds, lower heat and add egg mixture, mixing quickly until creamy and lightly set. Add parsley at the end.

5. Plate with height, top with more cheese if desired for rolling texture, and finish with extra chili to taste.