RIGATONI CARBONARA

S SERVES 5 PREP 10 MINS COOK 15-20 MINS

1 egg 300g sour cream

100g parmesan or grana padano, finely grated, plus extra to serve 70g butter 200g bacon rashers, cut into 1cm pieces 1 leek, finely sliced, or 4 spring onions (scallions), cut into batons 500g rigatoni ½ cup frozen peas (optional) 1 tomato, chopped into big chunks chilli flakes (optional)

1 Beat egg in a bowl or jug, then add sour cream and cheese. Mix together well and set aside.

2 Warm a large, heavy-based frying pan over a low heat. Add butter and, when frothing, add bacon and leek. Fry 10 mins, stirring occasionally. (It should be bubbling, with the leek looking translucent and softened and the bacon cooked).

3 Meanwhile, add pasta to a large saucepan of boiling water and cook according to packet instructions. When pasta has only 3 mins left to cook, add peas, if using, to the pan with the bacon.

4 When pasta is 1 min from being cooked, drain well then add to frying pan. Turn off the heat. Pour in sour cream and egg mixture. Stir through quickly to mix everything together well. Serve immediately, topped with tomato chunks, grated cheese and chilli flakes, if liked.