Carbonara-style pasta with peas and diced bacon

Fill the saucepan with water, salt it and bring it to a rolling boil.

Drop the 250 g of pasta into the boiling water and cook for the time on the package, usually 10 min. Meanwhile, do steps 3 to 5.

Put the 150 g of diced bacon in the cold skillet, no fat, then heat over medium. Stir now and then until golden.

Add the 150 g of frozen peas to the skillet with the bacon. Let them cook over medium heat, stirring, until they're hot and tender, then turn off the heat.

In the mixing bowl, whisk the 2 eggs with a fork along with the 100 g of crème fraîche, half of the Parmesan (15 g) and some pepper. Save the other half for serving.

Before draining, scoop out a ladle of pasta water. Then drain the pasta in the colander.

Tip the pasta into the skillet with the bacon and peas, off the heat. Mix well.

Pour the sauce over the pasta, then put the skillet back over very low heat. Stir nonstop 1 to 2 min, until the sauce coats the spoon and the eggs are cooked, with no lumps. Add a little pasta water if it's too thick.

Taste and adjust the salt, carefully since the bacon and Parmesan are salty. Divide between two plates and finish with the remaining Parmesan (15 g) and pepper.