Carbonara-style pasta with peas and ham

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

Drop the 250 g of penne into the boiling water and let it cook 10 to 11 min, stirring now and then.

In the bowl, whisk the 2 eggs with the 10 cl of crème fraîche, half of the 40 g of Parmesan and some pepper. Cut the 100 g of cooked ham into strips while the water heats up.

While the pasta cooks, heat a little fat in the skillet over medium heat. Add the ham and the 150 g of frozen peas, then cook 5 to 6 min, stirring.

As soon as the pasta is done, set aside a mug of pasta water, then drain it in the colander.

Turn off the heat under the skillet. Tip in the pasta, then the egg and cream mixture, and stir fast.

Put the skillet back over very low heat for 1 to 2 min, stirring constantly, until the sauce coats the spoon and the eggs are cooked, without boiling. Add a little pasta water if it gets too thick.

Taste, adjust the salt and pepper, then divide between two plates. Sprinkle with the rest of the Parmesan.