Mint And Pea Carbonara
You can substitute crab for the bacon if you don't eat meat
Makes enough for: 2 people
Ingredients
- 15 mls olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 small red chilli, seeded and finely chopped
- 100 g diced smoked bacon
- salt and freshly ground black pepper to season
- 10 mls salt
- 2 eggs
- 60 g parmesan, grated, divided
- 180 g dried tagliatelle
- 60 g frozen peas
- 125 mls pasta water
- 5 g fresh mint, leaves picked and chopped
Method
- Pour the olive oil into a large sauté pan and heat over a medium temperature
- Add the onion and sauté until soft
- Add the garlic and chilli and continue to cook for 1 minute
- Add the bacon, season and reduce the temperature
- Cover with a lid, or foil, and leave to sauté for 30 minutes, stirring occasionally
- Crack the eggs into a mixing bowl and add 50g parmesan
- Add seasoning and whisk until the eggs are completely slackened
- Bring a large pot of water to the boil then add the salt
- Cook the tagliatelle for 2 minutes less than the packet instructions
- Measure out the pasta water and add it to the eggs, whisking to combine
- Add the peas and when the cooking time is up, drain the pasta and the peas
- Tip these into the frying pan and mix into the onions
- Then add the eggs and stir to combine until the sauce is glossy and the pasta is nicely coated
- Serve garnished with the leftover parmesan and mint