SERVES 4

This is an easy pasta carbonara, without any egg yolks, so there is no chance of splitting the sauce. My kids insist on having this for tea once a week – they love it!

400g dried farfalle
3 tbsp olive oil
150g bacon lardons or 8 rashers of streaky bacon, chopped
1 large garlic clove, finely chopped
300ml double cream
150g peas, thawed if frozen
60g freshly grated parmesan, plus extra to serve
A small handful each of sage and flat-leaf parsley, leaves only

1 Bring a pan of salted water to the boil. Tip in the farfalle and cook according to packet instructions until al dente.

2 Heat the oil in another pan and add the bacon. Fry over a high heat for 3-4 minutes until the bacon is golden brown. Add the garlic and fry for a minute. Pour in the cream and bring to the boil. Simmer for 5 minutes until reduced and slightly thickened. Tip in the peas, bring back to a simmer and cook for another 3-4 minutes. Stir the parmesan into the sauce, then taste and adjust the seasoning.

3 When the pasta is ready, drain it in a colander and immediately tip it into the sauce. Add the herbs, then toss it until well coated with the sauce. Divide among warmed plates and sprinkle over a little more parmesan to serve.

Recipe taken from Cooking for Friends, published by HarperCollins on September 15. Text © Gordon Ramsay 2008

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