Ingredients (for 1-2 people)

- 125 grams of dried spaghetti
- 3 grams of frozen peas
- 80 grams of bacon / bacon
- 2 eggs (yolks only)
- 1 ½ tablespoon of Crème Fraîche (cream / sour cream)
- 2 mushrooms (sliced)
- Grana Padano cheese or parmesan
- 2 cloves garlic
- 2 tablespoons parsley (finely chopped)
- Olive oil
- A little chili pepper
- Salt and pepper

Preparation

1 - In a pot of boiling water, add the pasta and bring to a boil.

2 - Place a non-stick pan over medium heat, add 1 tablespoon of olive oil and then the pancetta. Add a little chili pepper to taste. Then, add the garlic and after 2 minutes, add the mushrooms. Fry until the pancetta has become crispy and the mushrooms have taken on color. Then add salt.

3 - Grind 40 grams of Grana Padano over the egg yolks and mix.

4 - Add the peas just before removing the bacon mixture. Just before removing it, add another 3 tablespoons of pasta juice.

5 - When the pasta is finished, drain it, add it to the bacon mixture and after 30 seconds, add the egg and cheese mixture. Reduce the gas a little and mix all the ingredients. Finally add the parsley and turn off.