Pasta carbonara with bacon and peas

Peel the small onion and chop it fine. Put the 2 egg yolks in the bowl with the 8 cl of crème fraîche.

Whisk the 2 yolks with the thick crème fraîche and a little pepper. Go easy on the salt: the bacon is already salty.

Bring a large saucepan of salted water to a boil over high heat.

Heat the skillet over medium heat with 0.5 tbsp of olive oil, cook the onion 2 min, then add the 120 g of diced smoked bacon and cook it 4 min until golden.

Drop the 210 g of pasta into the boiling water and cook 9 to 10 min, or according to the package. Save a small glass of pasta water before draining.

While the pasta cooks, add the 210 g of frozen peas to the skillet with the bacon. Cook them over medium heat 4 to 5 min, stirring, then turn off the heat.

Drain the pasta and tip it into the skillet with the bacon and peas. Mix well.

Pour the egg and cream mixture over the hot pasta, over very low heat. Stir nonstop 1 to 2 min until the sauce coats the spoon, without boiling. Loosen with a little pasta water if needed.

Taste, adjust with pepper and a little salt if needed, then serve right away on two warm plates.