Creamy Guanciale, Pea and Mushroom Fettuccine

Heat the oil in a large frying pan over high heat. Add the guanciale and mushroom and cook, stirring occasionally, for 5 minutes or until golden brown. Add the green shallot and garlic and cook, stirring, for 1 minute or until green shallot softens. Reduce heat to low.

Meanwhile, cook the pasta and peas in a large saucepan of salted boiling water following pasta packet directions or until pasta is al dente. Drain well. Add to the bacon mixture.

Combine the cream, egg yolks and parmesan in a small bowl. Add to the pasta mixture along with the chives and cook, stirring, for 2 minutes or until heated through (do not boil as mixture may curdle). Remove from heat. Taste and season with salt and pepper.

Divide pasta among serving bowls and serve immediately.