This is an easy and delicious mid-week meal. I omitted the bacon and made a vegetarian carbonara. Enjoy.

Asparagus carbonara
Serves 4
500 g spaghetti
3 eggs, beaten
70 g parmesan, finely grated
100 ml cream
a large bunch of asparagus, cut in half and blanched
peas fresh or frozen, blanched
pinch of salt
freshly ground black pepper
half a lemon

Cook the pasta in salted water following the packet instructions. Drain pasta and return to pot – place the stove on very low heat. Mix the eggs, parmesan and cream together and add to pasta, tossing quickly over a low heat. Add the asparagus, peas and a good squeeze of lemon juice. Taste and season with salt and black pepper.