Egg and Bacon Spaghetti - Serves 4

400g Spaghetti
100g Frozen Pea's
100g Rindless Smoked streaky bacon
6 Spring onions, sliced
50g Grated parmesan cheese, pluc extra to garnish
4 Eggs
100ml Half-fat creme fraiche

1 - Cook the pasta in a pan of salted boiling water for 10 minutes, or until tender with a bite at the centre. Add the peas to the pan for the final 3 minutes of cooking, returning the water to the boil.

2 - While the pasta is cooking, put the bacon strips into a frying pan and fry without fat over a medium heat, stirring occasionally, for 4-5 minutes. If necessary, drain off the excess fat from the pan, leaving about 1tsp. Add the spring onions to the pan and cook gently for1 minute or until just soft.

3 - Put the parmesan cheese into a bowl with the eggs and creme fraiche. Season with ground black pepper and beat together with a fork.

4 - Drain the spaghetti and pea's, and return them to the hot, empty pan with the bacon and spring onions. Off the heat, add the egg mixture and toss thoroughly so that the eggs thicken in the residual heat to make a creamy sauce to coat the pasta.

5 - Turn into a serving bowl and serve sprinkled with more parmesan cheese.

Chef: "This recipe takes less than 30 minutes to make from scratch, please give it a go".