Spaghetti Carbonara from Sweet Paul
Serves 4

6 ounces bacon, sliced
1 garlic clove, thinly sliced
1 pound spaghetti
1 small carrot, thinly sliced
Salt, to taste
1 cup cream
4 egg yolks
1/4 cup grated Parmesan cheese
1 cup peas, fresh or frozen, blanched

In a small pan, fry bacon and garlic until bacon is golden; set aside.
Cook the pasta in a large pot of salted water until al dente, according to package instructions; for the last minute, add the carrots.
Drain and return to pot.
Add cream and egg yolk; heat gently.
Add bacon, Parmesan and peas.
Serve at once.
Photo by Colin Cooke.