Carbonara!

Love this - we substitute bacon for ham and spaghetti for whatever pasta is in the pantry - just as lovely. Takes around 30 mins so as good for midweek as it is for Saturday night!

Ingredients:

• 1 lb spaghetti
• ¼ cup heavy cream
• 4 eggs
• ½ lb bacon, cut into ½-inch dice
• 1 tsp extra virgin olive oil
• 2 Tbsp chopped Italian parsley
• Kosher salt and freshly ground black pepper, to taste
• ¾ cup freshly grated pecorino-romano cheese (parmesan may be substituted)
• 2 cups of frozen peas

Preparation:

1. Fill a large soup pot with cold water and add a handful or so of Kosher salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils.


2. Add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.


3. Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or until al dente or tender but still firm to the bite. Add the peas for the last minute.


4. While the pasta cooks, combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed.


5. Drain pasta, toss with the egg and cream mixture, then add the cooked bacon and chopped parsley. Serve right away, with additional grated cheese if desired.