Gordon Ramsay's carbonara: pasta with bacon, mushrooms, peas, chilli and creme fraiche

Put the pasta into boiling water in a pot; this pasta takes eight minutes to cook. A large pot is better than a small one.

Heat a touch of olive oil in the pan and spread the bacon across it flat to crisp.

Add black pepper.

Slice the garlic thinly and add it.

Add the mushrooms, not sliced too thinly, and spread them out to take some colour.

Season lightly with salt and black pepper, then add the red chilli.

Grate grana padano over the egg yolk, add a generous spoon of creme fraiche, and mix.

Add the frozen peas and more salt.

Turn to medium-low heat and add pasta water to revive the pan; the host warns the garlic, bacon and chilli burn without liquid added earlier.

Add parsley.

Drain the pasta in a colander, keeping some pasta water.

Add the pasta to the pan with a little pasta water and mix; add the egg mixture, turn the gas down and cook the egg through, adding the rest of the creme fraiche.

Finish with parsley and serve.