This summer adaptation of a 'carbonara' is perfect for the hotter days when you still crave pasta, just a bit fresher and lighter. Pea and mint are a match made in heaven, which gives the dish so much flavour, and is still minimal effort and ingredients. I can't take all the credit for this dish, this was inspired by my old uni housemate, who made something similar all the time, of which I may have stolen multiple forkfuls when he was out the room, sorry Harry, it's just that good!

Serves: 2

Cooking time: 25 mins

Ingredients:

• 150g Spaghetti/ Linguine
• 1 Onion
• Garlic Clove
• 3 Rashers of Streaky Bacon (Opt, remove to make Veggie)
• 200g Garden Peas
• 4ish Sprigs of Mint
• 50g Parmesan
• 1 tbsp Creme fraiche
• 2 eggs
• Salt and Pepper to taste
• Olive Oil

Instructions:

1. Start off by dicing the bacon and cooking on a high heat for 5 mins, until beginning to crisp up.
2. Finely dice the onion and add to the bacon, turning down the heat to soften the onion.
3. Crush and finely chop the garlic, adding to the onions after ~ 3 mins.
4. Put a saucepan of water on to boil, adding a dash of olive oil and the pasta once boiling. Cook for ~ 8 mins (or however long recommended for the pasta).
5. Cover a bowl of the peas in some boiling water to soften, then immediately drain and put into a blender along with a few leaves of the mint, (add a couple of sprigs, then once blended try and see if you want more), and ~100ml of boiling/pasta water.
6. Blend this up, and try to taste the mint, add more and blend if required. If the mixture is also quite thick, add a little more water.
7. Grate the parmesan and stir in with the blended peas, along with the creme fraiche and salt and pepper. Pour this into the onions and bacon and heat through. Add a little more water if it gets thick and begins to dry out.
8. Put another small saucepan onto boil for the eggs to poach in.
9. Drain the pasta once cooked al dente, and stir in with the sauce. Combine as much as possible, coating all the pasta and turn off the heat.
10. Once the water is boiling for the eggs, stir the water to create a whirlpool and then crack the eggs in one by one. This will help keep the whites of the eggs together. Poach for ~ 1 minute while serving the pasta between the bowls.
11. Drain the eggs once poached and place on top of the pasta, with a crack of black pepper and a sprinkling of parmesan.

Serving Note: Best served eating al fresco, listening to George Ezra's "Staying at Tamara's" album on a hot day, with an ice cold glass of Sauvignon.