PEA CARBONARA

The peas add a freshness and the garlicky breadcrumbs give delicious crunch.

Hands-on time 40min, plus chilling and drying. Cooking time about 20min. Serves 4

◆ 550g (1¼lb) Classic Dough

(recipe on page 146) ◆ 175g (6oz) diced pancetta ◆ 2tbsp olive oil ◆ 1 garlic clove, finely chopped ◆ 25g (1oz) fresh breadcrumbs ◆ Small handful flat-leaf parsley,

finely chopped ◆ 125g (4oz) frozen peas ◆ 4 large eggs ◆ 100g (3½oz) Parmesan, grated,

plus extra to serve

1 Make and chill the pasta dough. Cut using tagliatelle attachment and dry as per instructions for ribbons pasta. 2 When the pasta is dry, bring a large pan of salted water to the boil. 3 Meanwhile, fry the pancetta and 1tbsp of oil in a large frying pan until crisp, about 8-10min. Using a slotted spoon, lift the pancetta on to a plate lined with kitchen paper. Wipe the pan clean with kitchen paper. Heat the remaining 1tbsp of oil over a medium heat. Add garlic and breadcrumbs, toss to coat in oil and fry until golden brown and crisp, about 3-4min. Transfer to a bowl and mix in parsley. 4 Cook pasta in boiling water until al dente, about 3-4min, adding peas for the final 1min. Reserve a cupful of pasta cooking water, drain the rest and return pasta to the pan. 5 In a medium bowl, whisk together eggs and Parmesan. Mix into hot, cooked pasta to coat, adding enough reserved liquid 1tbsp at a time until you have a creamy sauce. Fold through pancetta and plenty of freshly ground black pepper. Serve sprinkled with garlic breadcrumbs and more Parmesan. PER SERVING 922cals, 48g protein, 46g fat (17g saturates), 77g carbs (4g total sugars), 5g fibre