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Farfalle with carbonara and spring peas
Smoky, creamy & fresh
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Smoky, creamy & fresh
Cooks In30 minutes
Nutrition per serving
Calories 603 30%
Fat 28.1g 40%
Saturates 13.3g 67%
Sugars 2.7 g 0%
Protein 26.0g 52%
Carbs 60.9g 23%
Of an adult's reference intake
- 455 g farfalle
- 1 free-range egg
- 100 ml double cream
- 12 rashers of higher-welfare pancetta or smoked streaky bacon
- 3 handfuls of fresh podded or frozen peas
- 2 sprigs of fresh mint
- 2 handfuls of Parmesan cheese
- First of all, bring a large pan of salted water to the boil, add the farfalle, and cook according to the packet instructions.
- Whisk the egg in a bowl with the cream and season with sea salt and black pepper.
- Roughly slice your pancetta or bacon and put it into a second pan over a medium heat and cook until crispy and golden.
- When the farfalle is nearly cooked, add the peas for the last minute and a half. This way they will burst in your mouth and be lovely and sweet. When cooked, drain in a colander, saving a little of the cooking water.
- Add the pasta to the pancetta. Pick and finely slice the mint leaves and stir in most of them. If the pan isn't big enough, mix it all together in a large warmed bowl.
- Now you need to add the egg and cream mix to the pasta. What's important here is that you add it while the pasta is still hot. This way, the residual heat of the pasta will cook the eggs, but not so that they resemble scrambled eggs, as I've seen in some dodgy old restaurants on the motorway! The pasta will actually cook the egg enough to give you a silky smooth sauce. Toss together and loosen with a little of the reserved cooking water if necessary.
- Season with salt and pepper, grate over the Parmesan and sprinkle over the rest of the mint leaves, and serve as soon as possible.