The first of a series, hopefully. I’m searching for enough easy-to-make but tasty recipes to fill a week or so of dinners. This is my first find, from one of Jamie Oliver’s books. Adapted so that the ingredients are easy to buy at Mr Lucky’s supermarket and so the instructions are the sort I understand.

Shopping list (for 2):

• enough bow-ties (pasta) for 2
• sealed pack of bacon (Weight Watchers, preferrably) 3 slices or 6 rounds
• 200 ml pure cream (King Island Dairy) only 1/4 actually used
• 1 egg (only buy 6 eggs if you don’t use them much)
• black pepper
• small bag baby peas (frozen)

Cooking:

• Put the water on to boil. Yes, really. Cooking the pasta’s the most time consuming part.

• Fry bacon in minimum oil until cooked, then turn the frying pan off. Put the bow-ties in the water as soon as it starts boiling.

• Whisk 1/4 of the cream with the egg and pepper. Keep an eye on pasta.

• Put the peas in with the bow-ties as soon as they start going pale at the edges. I like a lot of peas, 2 generous cups.

• Drain peas and bow-ties in a colander, immediately empty the colander into the fry pan (where the bacon is) and stir in the cream and eggs mixture. Don’t turn the frying pan on again, the egg is cooked by the warmth of the bow-ties.

• Serve and eat. A little parmesan is nice.