London right now is balmy. It’s weather for bare legs and summer dresses, BBQs and lazy beats, new freckles and tan marks. I frigging love it. But on a sweltering hot evening I want to be sipping rum on my balcony, not sweating in my kitchen. And for evening’s like this, this meal – from Jamie Oliver – but tweaked ever-so, goes from hob to table in about fifteen minutes. Win.
*250g fresh pasta *1 egg *50ml double cream *salt and pepper *6 rashers of smoky bacon, roughly chopped *a couple of handfuls of fresh podded petits pois *Big handful of fresh mint *freshly grated Parmigiano Reggiano
1. Bring a large pan of salted water to the boil, add the pasta, and cook according to the packet instructions.
2. Whisk the egg in a bowl with the cream, salt and pepper and meanwhile, put your pancetta or bacon into a second – large – pan and cook until crispy and golden.
3. When the pasta is nearly cooked, add the peas for the remaining minute or two. When cooked, drain in a colander, saving a little of the cooking water.
4. Add the pasta to the pancetta and stir in most of the mint, finely sliced.
5. Now add the egg and cream mix to the pasta. What’s important here is that you add it while the pasta is still hot. This way, the residual heat of the pasta will cook the eggs to give you a silky smooth sauce. Toss together and loosen with a little of the reserved cooking water if necessary.
6. Season with salt and pepper, sprinkle with the cheese (about a bucket-load if you’re anything like my guy or me) and the rest of the mint leaves, and serve as soon as possible.