Carbonara-style pasta with peas and bacon

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

Drop the 210 g of pasta into the boiling water and cook for the time on the package, about 10 min. Add the 120 g of frozen peas to the saucepan 3 min before the end.

Meanwhile, heat 1 tbsp of olive oil in the skillet over medium-high heat. Cook the 100 g of diced smoked bacon 5 min until golden.

In the bowl, whisk the 2 eggs with the crème fraîche, half of the Parmesan (about 12 g) and some pepper. Save the rest of the Parmesan for serving.

Before draining, scoop out a ladle of pasta water and set it aside. Drain the pasta and peas, then tip them into the skillet with the bacon, off the heat.

Pour the egg mixture over the pasta, still off the heat, stirring well. Then put it back over very low heat for 1 to 2 min, stirring nonstop, until the sauce coats the spoon, without boiling.

If the sauce is too thick, loosen it with a little of the pasta water you saved, then taste and salt if needed. Divide between two plates and sprinkle with the rest of the Parmesan.