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Spaghetti Carbonara with Peas

This is Angela Hartnett's taken on an Italian classic, Carbonara. This is a simple recipe perfect for the midweek.

From the book

Angela Hartnett


I like to add peas to my summery version of this classic.

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375g dried spaghetti
250g frozen peas, defrosted
2 whole eggs
150ml double cream
50g chopped pancetta
1 tsp olive oil
1 tsp chopped flatleaf parsley
50g parmesan cheese
salt and freshly ground black pepper

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Bring a large pan of salted water to the boil. Add the spaghetti and stir. Cook according to the packet instructions, until the pasta is al dente. About 30 seconds before the end of the cooking time, add the peas to warm through.

Meanwhile, beat the eggs with the cream in a bowl. Sauté the pancetta in a pan with the olive oil.

Drain the pasta and peas and put them back in the pan. Add the pancetta, then pour in the eggs and cream and put the pan over the heat for 30 seconds–1 minute. Season and finish with the parsley and Parmesan. Serve immediately.

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