Pasta Peas!

Pasta Carbonara and Spring Peas
This recipe has been scooped from Jamie OLiver's "Jamie's Dinners" cookbook. An easy recipe that everyone loves.
1 lb pasta (Jamie says farfalle, I use whatever I have around)
1 egg
7 tablespoons heavy cream
sea salt and ground black pepper (i find the bacon leaves it salty enough)
12 slices of pancetta or bacon, roughly sliced
couple sprigs mint (if you have some!)
couple handfuls of fresh grated pamesan cheese

Bring large pan of salted water to boil and cook pasta according to package instructions. Whisk the egg, the cream and salt and pepper together in a bowl. Cook your bacon or pancetta untill crisp in a second pan and set aside.

When the pasta is nearly cooked, add the peas for last minute and half. When cooked, drain and save a little of the cooking water. Add pasta to bacon and stir in most of the mint (finely sliced).

Now add the egg and cream mixture to pasta. Make sure you add while the pasta is still hot so that the heat of the pasta will cook the egg but not so they resemble scrambeled eggs. Should give you a silky smooth sauce. Toss together and loosen with reserved cooking water if you have to. Season and sprinkle with parma. Serve right away.

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