Pea and pancetta carbonara
NUTRITION: PER SERVING
FAT: 27.6G (9.8G SATURATED)
CARBOHYDRATES: 63.5G (5.2G SUGARS)
180g smoked sliced pancetta
1½ tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
300g dried spaghetti or bucatini
3 medium free-range eggs, lightly beaten
50g parmesan, finely grated
185g frozen petits pois, defrosted
A few fresh parsley sprigs, leaves finely chopped
Heat the grill to medium-high. Put the pancetta on a baking tray lined with foil, then grill for 2 minutes on each side until golden and crisp. Set aside to cool.
Heat the oil in a large saucepan over a low-medium heat and cook the onion for 8 minutes until softened (don’t let it brown). Add the garlic and cook for 2 more minutes, then turn the heat very low.
Meanwhile, cook the pasta until al dente according to the packet instructions, then drain well, reserving a ladleful of the cooking water.
Add the beaten eggs and most of the parmesan to the onion, stirring for 1 minute. Add the peas, pasta, a pinch of salt and a good grinding of pepper. Turn up the heat slightly and cook, tossing, for 2 minutes. Add a splash of the reserved cooking water if the pasta looks dry. Crumble over the pancetta and sprinkle over the parsley. Top with the remaining parmesan to serve.