Pasta with Peas, Ham and Egg

Ingredients

• 150 g peas (frozen)
• 500 g farfalle pasta
• Salt
• 1 Garlic clove
• 100 g pancetta (sliced)
• 2 tbsp olive oil
• 100 g fresh mushrooms
• 3 eggs
• 5 tbsp heavy cream (at least 30% fat)
• 0.5 bunch Chives
• pepper (ground)
• freshly grated Parmesan (for garnish)

Instructions

1. 1.

   Let the peas thaw. Cook the pasta in boiling salted water until al dente. Slice the pancetta into strips. Peel and finely chop the garlic, then sauté it with the pancetta in a hot pan with oil. Add the peas and cook briefly.

2. 2.

   Clean the mushrooms, slice them and add to the pan with the peas. Whisk the eggs with the cream. Wash the chives, dry and cut into fine ribbons.

3. 3.

   Drain the pasta, add it to the pan and stir gently. Pour the egg‑cream mixture with the chives into the pan, mix well, and season with salt and pepper. Serve in preheated bowls, sprinkled with freshly grated parmesan.