Carbonara-style pasta with bacon and peas

Fill the saucepan with water, add the pinch of salt and bring to a boil over high heat.

Peel the 2 garlic cloves and lightly crush them with the flat of the knife, without chopping them.

Drop the 200 g of pasta into the boiling water and cook for the time on the package, about 10 to 11 minutes. Add the 150 g of frozen peas to the saucepan 3 minutes before the end.

Meanwhile, heat the olive oil in the skillet over medium heat, add the 100 g of diced bacon and the crushed garlic. Cook 5 minutes until golden, then take out the garlic.

In the bowl, beat the 2 eggs with the 6 cl of cream, half of the Parmesan (15 g) and a pinch of pepper. Save the rest of the Parmesan for serving.

Scoop out a small glass of pasta water with the ladle, then drain the pasta and peas in the colander.

Tip the pasta and peas into the skillet with the bacon, off the heat. Toss to coat them well in the fat.

Pour the egg and cream mixture over the pasta, still off the heat, and stir fast. Then put it back over very low heat for 1 to 2 minutes, stirring, until the sauce coats the spoon and the eggs are cooked. Loosen with a little pasta water if needed.

Divide between two plates and sprinkle with the rest of the Parmesan (15 g). Add pepper to taste.