Name: Easy peasy British bacon, pea and cheddar pasta
Total time: 1200 s
Yield: 4
Ingredients: 1 garlic baguette; 4 free-range egg; 60 gram mature cheddar; 400 gram spaghetti; 300 gram frozen garden peas; 8 bacon

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6.

Step 2

Whisk the M&S free-range mixed eggs (4) in a small bowl with a fork, mix in the mature cheddar (60 g) and season with a pinch of black pepper.

Step 3

Bake the M&S garlic baguette (1) in the preheated oven for 12-14 minutes.

Step 4

Cook the spaghetti (400 g) in a large pan of boiling salted water for 1 minute less than the packet instructions. Add the M&S frozen British garden peas (300 g) for the final couple of minutes to cook through.

Step 5

Fry the bacon (8) in a large non-stick frying pan over a medium-high heat, for around 5 minutes, until golden and crisp. Remove the pan from the heat.

Step 6

When the pasta and peas are cooked, drain, saving a ladleful of the pasta water. Add the pasta, peas and water to the bacon pan and toss together.

Step 7

Pour in the egg and cheese mixture, toss through the pasta and stir for 2 minutes to allow the heat from the pasta to cook the eggs. Serve with a pinch of black pepper and the cooked garlic baguette.

Easy peasy British bacon, pea and cheddar pasta

RECIPE

Ingredients

Method

Rate this recipe

Tags

More from Marks & Spencer

Super zesty margarita

Sprout aglio e olio spaghetti with anchovy breadcrumbs

Chicken, leek, mushroom and bacon pie

Lee Gibson's Thai fishcakes

Post-match crudités with houmous and pea dips

Quick and easy teriyaki salmon

Mango and yogurt ripple ice lollies

Honey harissa carrots and parsnips with whipped goat's cheese and toasted pine nuts

Curried tofu noodle bowl

Home-made vegetable samosas

Meringue wreath

One-pan Thai fish curry

Mini pitta pizzas

Mediterranean-style cod and chickpea stew

Cherry Black Forest Bakewell

Hearty Tuscan-style ribollita sourdough