Pasta carbonara with bacon and thyme

Cook the penne according to the instructions on the package. Cook the garden peas according to the instructions on the package.

Ris the leaves of thyme from the twigs. Beat the eggs. Add the cheese and half of the leaves of thyme.

Halve the cherry tomatoes and mix with the dressing. Bake the slices of bacon in a frying pan and crispy.

Drain the pasta and collect 3 tablespoons of boiling water. Stir the moisture through the egg mixture. Heat the pasta and the egg mixture in a paste until the eggs bind.

Scoop the garden peas through the pasta. Then scoop the pasta onto the plates. Spread the cheese, cherry tomatoes, bacon and thyme over the plates.