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Farfalle carbonara with spring peas and mint


  • 1lb farfalle
  • 1 egg
  • 7 tablespoons heavy cream
  • sea salt and freshly ground black pepper
  • 12 slices of pancetta or bacon, roughly sliced
  • 3 handfuls of fresh shelled or frozen peas
  • 2 sprigs of fresh mint, leaves picked
  • 2 handfuls of freshly grated Parmesan cheese


Bring a large pan of salted water to the boil, add the farfalle, and cook according to the package instructions. Whisk the egg in a bowl with the cream, salt and pepper. Put your pancetta or bacon into a second pan and cook until crispy and golden. When the farfalle is nearly cooked, add the peas for the last minute and a half to cook. When done, drain in a colander, saving a little of the cooking water. Add the pasta to the pancetta and stir in most of the mint, finely sliced – if the pan isn’t big enough, mix it all together in a large warmed bowl. Now you need to add the egg and cream mix to the pasta while still hot so they cook, but not so hot that they scramble. Toss together and loosen with a little of the reserved cooking water if necessary. Season with salt and pepper, sprinkle with the Parmesan and the rest of the mint leaves, and serve as soon as possible.