There’s nothing worse than slaving over the cooker in the kitchen for hours when you’re hungry – time can’t go quick enough. That’s why Gordon Ramsay’s series of quick recipes – like his 10-minute fish and chips – are ideal.
Have it on a Saturday evening in autumn for the ultimate comfort food, or cook up a storm and invite over some mates (but only six, of course).
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 chilli, minced
2 garlic cloves, thinly sliced
Grana padano or Parmesan cheese
2 tablespoons parsley, chopped
Salt and pepper
Get a 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 two minutes of cooking and then mushroom and chilli. Cook until bacon is crispy and there is colour 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 three 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.