Enjoy this fun take on a carbonara with a difference.
Topsy turvy pea and mint carbonara
Preparation time: 15 mins
Cooking time: 15 minutes
200g young leaf spinach
½ x 200g smoked bacon medallions
200g frozen British petits pois, defrosted
3 sprigs fresh mint, leaves picked and chopped
40g toasted pine nuts
1 garlic clove, chopped
40g Parmigiano Reggiano, finely grated
5 tblsp vegetable oil
1 tsp white wine vinegar
4 medium eggs
Bring a pan of water to the boil, add pasta and cook for 10-12 minutes. Drain, reserving 150ml of cooking water, then stir spinach leaves into warm pasta and leave to wilt. Heat large pan over medium heat, add bacon and cook for 5 minutes until crisp. Remove to kitchen paper, let cool and break into pieces.
In a food processor, whizz petits pois with mint, pine nuts, garlic, Parmigiano, reserved pasta water and vegetable oil. Set aside.
Bring another pan of water to boil. Add vinegar, carefully crack in eggs, one at a time. Cook over gentle heat for 2 minutes, until set but still soft in the middle. Remove and drain on kitchen paper.Mix pasta and spinach with pea and mint pesto. Divide among 4 bowls, then scatter over bacon pieces and put poached egg on top.