Pasta Carbonara with Peas and Bacon

Chef: Birds Eye

Cook: 20 mins

This Carbonara is not only delicious but it is also very simple to prepare which is sure to please mums!

Freshly ground black pepper

300g dried spaghetti

50g unsalted butter

200g bacon lardons

2 large garlic cloves, sliced finely

250g Birds Eye Field Fresh Garden Peas

3 large eggs

75ml crème fraiche

75g parmesan cheese, grated, plus extra for serving

Salt and pepper

Cook the pasta according to the instructions.

Cook the bacon lardons in butter in a non-stick frying pan on a medium heat until crisp.

Add the garlic and cook until tender. Then add the frozen peas.

Keep the pan of bacon lardons, peas and garlic on a low heat.

Beat the eggs in a medium bowl, stir in the crème fraiche and season well with salt and pepper and set aside.

When cooked, drain the pasta, replace back in its pot, and tip the pan of bacon lardons, peas, garlic and any cooking oils into the pasta. Toss gently through the pasta with a tongs or a fork.

Remove from the heat and add most of the cheese along with the egg and crème fraiche mixture. Mix through, taking care not to allow the eggs to become scrambled.

Serve immediately with a little sprinkling of the remaining cheese and a grinding of black pepper (optional).

Serves
4

Cooking Time
20 minutes

Main ingredients
Pasta & Noodles

Recipe Type
Family Dinners

Level of Difficulty
Easy