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Farfalle with carbonara and spring peas
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Total Time:
30 minutes
Elevate traditional carbonara with sweet green peas and smoky bacon twist.
Ingredients:
  • 455 g farfalle
  • 1 free-range egg
  • 100 ml double cream
  • 12 rashers of higher-welfare pancetta or smoked streaky bacon
  • 3 handfuls of fresh podded or frozen peas
  • 2 sprigs of fresh mint
  • 2 handfuls of Parmesan cheese
Instructions:
  • - Bring a large pot of salted water to a boil and cook the farfalle according to package instructions. - In a bowl, whisk together the egg, cream, sea salt, and black pepper. - Slice the pancetta or bacon and cook in a pan until crispy and golden. - One minute and a half before the pasta is done, add the peas to the boiling water. - Drain the pasta, reserving some cooking water, and add it to the cooked pancetta. - Mix in sliced mint leaves. - Pour the egg and cream mixture over the hot pasta and toss together. - Add reserved cooking water if needed. - Season with salt and pepper, grate Parmesan, sprinkle with mint leaves, and serve immediately.

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