EASY BACON & PEA SPAGHETTI CARBONARA

Ingredients

• littleseed Regenerative Cold Pressed British Rapeseed Oil
• 2 cloves of garlic, crushed.
• 80g Bacon lardons
• 2 eggs
• 2 tbsps grated parmesan cheese plus more for serving
• 100g frozen peas or petit pois
• 120g dried spaghetti
• Fresh basil for serving (optional)

Method

1. Add the dried spaghetti to a pan of boiling salted water and cook according to the instructions on the packet.
2. In a frying pan over a medium heat drizzle in a tablespoon of  oil. To the oil add the crushed garlic and bacon lardons. Cook for 5 minutes until the lardons begin to brown.
3. Crack the eggs and seperate the egg yolks into a bowl from the egg whites. To the egg yolks add 2 tablespoons of the grated parmesan cheese. Whisk together until combined.
4. 5 minutes before the spaghettti is ready, add the peas to the pasta pan to cook
5. When the spaghetti is cooked, remove a mugful of water from the pan and set aside
6. Drain the spaghetti and peas using a sieve or colander and add to the pan of bacon.
7. Add the parmesan and egg yolk mix to to the spaghetti as well as the mug of pasta water
8. Using a spatula stir the ingredients through the pasta until the spaghetti is coated in the silky and glossy carbonara sauce. The residual heat from the cooked spaghetti will cook the sauce through.
9. Serve in pasta bowls finished with a drizzle of Oil, fresh basil and more grated parmesan.

Prep Time

5 minutes

Cooking Time

15 minutes

Recipe Notes

Want to make this dish vegetarian? Try swapping the bacons lardons for sliced mushrooms and the parmesan cheese for a vegetarian italian style hard cheese.