Creamy bow-paste with bacon and peas

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.