Carbonara with bacon and peas

Name: Carbonara with bacon and peas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 250 g Diamond spaghetti; 250 g Farmland thin sliced streaky bacon (chopped); 2 tsp olive oil; 3 free range eggs (yolks only); 1 free range egg (whole egg); ½ cup parmesan cheese (finely grated); 1 ½ cups frozen peas; Salt and black pepper; Extra parmesan cheese (grated)

A white shallow casserole of sphagetti with bacon and peas.

This carbonara with bacon and peas is so simple and delicious. It’s an easy weekday meal that the kids will love.

Print Pin Rate

Prep Time 5

Cook Time 15

Total Time 20

Course Dinner, Lunch

Servings people

Ingredients

250 g Diamond spaghetti
250 g Farmland thin sliced streaky bacon chopped
2 tsp olive oil
3 free range eggs yolks only
1 free range egg whole egg
½ cup parmesan cheese finely grated
1 ½ cups frozen peas
Salt and black pepper

To serve

Extra parmesan cheese grated

Instructions

Cook the spaghetti in a large saucepan of boiling salted water according to the package instructions.
Meanwhile, add olive oil to a large nonstick frying pan over medium heat. Add the bacon and fry until golden and crispy, about 10 minutes. Turn off the heat.
In a small jug whisk your eggs together and add parmesan cheese.
When the spaghetti has 1 minute to go, add the peas. Drain the spaghetti and peas, reserving a cup of pasta water, and add the spaghetti and peas to the frying pan with bacon.
Add half a cup of the reserved pasta water to the eggs and whisk in. This will bring it up to temperature and stop it scrambling.
Pour the egg mixture into the pan and mix well with tongs. Add remaining pasta water as needed, for a silky smooth sauce. Cook over low heat. Season with salt and pepper.
Serve with extra grated parmesan. Easy!