Rebecca's revamped Carbonara

Boil a pan of salted water and cook spaghetti following packet instructions.

Meanwhile, heat a small amount of vegetable oil in a large pan or wok. Add the onion and garlic and cook on a medium heat for 5 minutes. Add the bacon and mushrooms and cook for a further 5 minutes until the mushrooms soften and the bacon is crisp.

In a bowl, beat the egg, creme fraiche, parmesan cheese, salt and pepper together until it's combined and set aside.

Drain the pasta and add to the pan with the vegetables and bacon. Pour over the egg mixture along with the defrosted peas and gently combine all the ingredients over a medium heat for 1 minute.

Serve with extra parmesan and black pepper to taste.