You only need 20 minutes to have our take on classic carbonara on the table. Made with bacon, broad beans, sun-blush tomatoes and orechiette pasta for catching the cheesy sauce.
350g dried pasta shapes (we used orechiette)
400g frozen pea and bean mix (or use frozen peas)
3 large free-range eggs, lightly beaten
50g pack cooked crispy bacon, broken into shards
25g freshly grated parmesan
Handful fresh herbs (such as basil, mint, parsley), chopped
1 garlic clove, crushed
Finely grated zest 1 lemon and juice ½
140g pack sun-blush tomatoes in oil, halved if large
01.Boil a kettle of water, then pour it into a large saucepan. Add salt, put a lid on and bring back to the boil. Cook the pasta according to the pack instructions until al dente, adding the frozen pea and bean mix for the final 4 minutes of the cooking time.
02.Drain the pasta/veg briskly, so they're still a bit wet, then return to the pan (off the heat) – a little starchy water helps create a sauce. Quickly stir in the eggs (the residual heat from the pasta will cook them), then stir in the crispy bacon shards, parmesan, herbs, garlic and lemon zest and juice, along with a good grinding of black pepper. Serve topped with the sun-blush tomatoes.