Easy Carbonara

Mmmm...Deliciously creamy. We had this for dinner tonight. Make sure to achieve the right flavour by balancing the amount of cream, egg and salt.


what goes in:

farfalle (or other pasta), 200g
bacon or ham, 7 slices, finely sliced.
frozen petit pois(green peas), 1 1/2 cups
2 eggs
double cream, 200ml
fresh mint leaves
salt
freshly ground pepper
parmesan


1. Boil pasta in water.

2. Whip double cream and eggs (ratio 1 egg: 100ml cream)in a big bowl till smooth. Add salt and pepper to taste. Set aside.

3. Stir-fry bacon till its oils are released. Meanwhile add frozen peas to boiling pasta in the last two minutes. Drain and add the lot to the pot of cooked bacon. Immediately pour in cream and egg mixture and stir around to get sauce into pasta. The residual heat from pasta will cook the carbonara sufficiently. DO NOT overcook. Flame should be turned off or on low when cream is added.

4. Serve with chopped mint leaves and parmesan.