20-minute carbonara with peas
- 200g spaghetti
- 250g frozen peas
- 2 medium eggs
- 25g Parmesan, grated
- 4 level tbsp reduced-fat crème fraîche
- 1 tbsp olive oil
- 4 rashers Asda Extra Special Unsmoked Back Bacon, chopped
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- Chopped parsley, to serve
Add the pasta to a large pan of boiling water, return to the boil, stir once and simmer fast for 10-12 minutes. Add the peas for the last 4 minutes.
While the spaghetti is cooking, prepare the other ingredients. Beat the eggs, Parmesan, milk and crème fraîche together.
Heat the oil in a frying pan and cook the bacon and shallot over a medium heat, for 5 minutes or until the bacon is cooked and the shallot is just starting to brown. Add the garlic and cook for another minute. Keep warm.
Drain the spaghetti and peas and return to the pan, but don't turn on the heat. Add the bacon, then stir in the egg mixture. The heat from the pasta will be enough to lightly cook the egg. Sprinkle with parsley to serve.