Creamy bow-paste with bacon and peas

Name: creamy bow-paste with bacon and peas
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g farfalle bag of 500 g; 2 medium sized egg; 125 ml fresh cream; 125 g breakfast bacon; 2 el traditional olive oil; 450 g frozen garden peas; 100 g grated aged 48 cheese

Bow-paste with cream, bacon, peas and cheese. A real classic and very popular with children.

Ingredients

Kitchen Stuff

1 paper towel

Directions

Boil the farfalle in plenty of water with salt according to instructions on the packaging al dente. In a bowl, beat the eggs with the whipped cream. Season with salt and pepper. Remove the slices of bacon and cut into pieces.
Heat the oil in a frying pan and fry the bacon on a medium heat. Drain on kitchen paper. Add the frozen garden peas to the farfalle 5 minutes before the end of the cooking time.
Drain the pasta and peas and stir in the egg mixture. Warm the pasta for another 2 minutes on low heat, so that the egg solidifies around the pasta. Put the pieces of bacon through and sprinkle the cheese over it. Delicious with lamb's lettuce.