Carbonara 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.
Ingredients
- 250 g Diamond spaghetti
- 250 g Farmland thin sliced streaky bacon chopped
- 2 tsp olive oil
- 3 Otaika Valley Free Range Eggs yolks only
- 1 Otaika Valley Free Range Egg whole egg
- ½ cup Mainland 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!
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