Cornish 'Carbonara' with Chilli, Mushrooms and Peas

I'm using the term 'carbonara' loosely here to describe a pasta dish I cooked during lockdown in Cornwall, when access to the finest Italian pancetta and three-year-old Parmigiano Reggiano was somewhat limited. Instead, my Cornish version uses ingredients you always have in the kitchen, such as bacon lardons, button mushrooms and frozen peas. It might not be authentic, but who cares when it's this delicious?

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Fill the kettle with water and bring to the boil, then pour it into a saucepan, season with salt and return to the boil. Add the pasta and cook for 7-9 minutes, until al dente.

Step 2

Meanwhile, place a large, non-stick frying pan (skillet) over a medium-high heat and add a little olive oil. When hot, add the bacon and allow to cook for 3-4 minutes, until crisp. Season with pepper.

Step 3

While the bacon is cooking, peel and grate or crush (mince) the garlic, slice the mushrooms and chop the chilli (if using).

Step 4

Add the garlic to the frying pan and allow to cook for about 30 seconds, before adding the mushrooms and chilli (if using), and seasoning with salt and pepper. Allow to cook for 2-3 minutes.

Step 5

Grate the Parmesan directly onto the egg yolks in a small bowl, then add the creme fraiche and a splash of water and stir to combine.

Step 6

Add the peas to the bacon mixture and toss to combine, then add a few large spoonfuls (about one-third of a mug/cup) of pasta water to the frying pan and toss again.

Step 7

Drain the pasta in a colander, reserving about half a mug (cup) of pasta water, then add the spaghetti and reserved water to the frying pan and toss to combine.

Step 8

Lower the heat and pour the egg mixture into the pan, tossing quickly to gently cook it.

Step 9

Stir in the parsley, then transfer to plates or bowls and sprinkle with Parmesan before serving.