Linguine carbonara with peas

Name: Linguine carbonara with peas
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 2 Onions; 2 Garlic cloves; 100 g streaky bacon; 2 TABLESPOONS Olive oil; 1/2 bunch Mint; 50 g Parmesan (piece); 2 fresh eggs (Gr. M); 400 g thin ribbon noodles (e.g. linguine); 300 g frozen peas

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

We turn the pasta wheel of fortune and release: Yummy! This answer doesn't need much thought, because diced bacon brings the taste with it. And for more colour, there are green peas on top

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
2 Onions
2 Garlic cloves
100 g streaky bacon
2 TABLESPOONS Olive oil
1/2 bunch Mint
50 g Parmesan (piece)
2 fresh eggs (Gr. M)
400 g thin ribbon noodles (e.g. linguine)
300 g frozen peas

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Peel onions and garlic and chop finely. Dice the bacon. Heat oil in a pan and fry bacon for about 6 minutes. After about 3 minutes add onions and garlic.
2
Wash mint, shake dry, chop leaves. Grate the parmesan. Whisk cheese and eggs in a large bowl.
3
Meanwhile cook the noodles in boiling salted water according to the instructions on the packet until al dente. Drain finished noodles, collecting approx. 150 ml of noodle water.
4
Add the pasta to the pan. Add frozen peas and pasta water. Bring to the boil and simmer for about 2 minutes. Add everything to the egg mixture and mix in immediately. Season to taste with salt and pepper. Sprinkle with mint.