400 g dried spaghetti
20 g butter
130 g pancetta slices or bacon, chopped
1 eschalot, sliced
1 clove garlic, finely chopped
200 g frozen peas
150 ml cream
60 g parmesan, grated
Salt and freshly ground black pepper, to season
- Cook spaghetti in a large saucepan of boiling water following pack instructions. Drain.
- Meanwhile, melt butter in a large frying pan over a medium heat. Add pancetta, eschalot and garlic, then cook, stirring, for 2-3 minutes or until crisp. Add peas and cook for 1-2 minutes or until tender.
- Whisk together cream and eggs in a medium bowl. Add parmesan and stir to combine. Add cooked spaghetti to pea mixture and remove from the heat. Add egg mixture and toss to combine. Season, then serve