Farfalle with carbonara & spring peas

Farfalle with carbonara and spring peas

Serves 4

  • 455 g farfalle

  • 1 free-range egg

  • 100 ml double cream

  • sea salt

  • freshly ground black pepper

  • 12 rashers higher-welfare pancetta or smoked streaky bacon

  • 3 handfuls fresh podded or frozen peas

  • 2 sprigs fresh mint, leaves picked

  • 2 handfuls Parmesan cheese, freshly grated

First of all, bring a large pan of salted water to the boil, add the farfalle, and cook according to the packet instructions. Whisk the egg in a bowl with the cream, salt and pepper. Put your pancetta or bacon into a second pan and cook until crispy and golden.



When the farfalle is nearly cooked, add the peas for the last minute and a half. This way they will burst in your mouth and be lovely and sweet. When cooked, drain in a colander, saving a little of the cooking water. Add the pasta to the pancetta and stir in most of the mint, finely sliced - if the pan isn't big enough, mix it all together in a large warmed bowl.



Now you need to add the egg and cream mix to the pasta. What's important here is that you add it while the pasta is still hot. This way, the residual heat of the pasta will cook the eggs, but not so that they resemble scrambled eggs, as I've seen in some dodgy old restaurants on the motorway! The pasta will actually cook the egg enough to give you a silky smooth sauce. Toss together and loosen with a little of the reserved cooking water if necessary. Season with salt and pepper, sprinkle with the Parmesan and the rest of the mint leaves, and serve as soon as possible.

Nutritional Information

Farfalle with carbonara & spring peas

Smoky, creamy and fresh

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A lovely, simple twist on the classic carbonara with green peas and smoky streaky bacon
Serves 4
30m
Super easy
Method

This is a twist on the classic Carbonara, using spring peas and smoky bacon. Love it.

First of all, bring a large pan of salted water to the boil, add the farfalle, and cook according to the packet instructions. Whisk the egg in a bowl with the cream, salt and pepper. Put your pancetta or bacon into a second pan and cook until crispy and golden.

When the farfalle is nearly cooked, add the peas for the last minute and a half. This way they will burst in your mouth and be lovely and sweet. When cooked, drain in a colander, saving a little of the cooking water. Add the pasta to the pancetta and stir in most of the mint, finely sliced - if the pan isn't big enough, mix it all together in a large warmed bowl.

Now you need to add the egg and cream mix to the pasta. What's important here is that you add it while the pasta is still hot. This way, the residual heat of the pasta will cook the eggs, but not so that they resemble scrambled eggs, as I've seen in some dodgy old restaurants on the motorway! The pasta will actually cook the egg enough to give you a silky smooth sauce. Toss together and loosen with a little of the reserved cooking water if necessary. Season with salt and pepper, sprinkle with the Parmesan and the rest of the mint leaves, and serve as soon as possible.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 603
    30%
  • Carbs 60.9g
    23%
  • Sugar 2.7 g 3%
  • Fat 28.1g 40%
  • Saturates 13.3g 67%
  • Protein 26.0g 58%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 455 g farfalle

  • 1 free-range egg

  • 100 ml double cream

  • sea salt

  • freshly ground black pepper

  • 12 rashers higher-welfare pancetta or smoked streaky bacon

  • 3 handfuls fresh podded or frozen peas

  • 2 sprigs fresh mint, leaves picked

  • 2 handfuls Parmesan cheese, freshly grated