Preparation

1. Grate cheese.

2. Peel and chop garlic

3. Chop mint leaves

4. Beat eggs together

Instructions

1. Cook spaghetti in salted boiling water until al dente approx. 10 minutes

2. While the spaghetti is cooking melt butter in a large wok and cook lardons and garlic until cooked and lardons just browning.

3. When pasta is cooked add to lardons keep some of the water to add at the final stages.

4. Gently add the spaghetti, peas and mint to the lardons – you don’t need to strain the pasts just add with a slotted spoon a little water in the wok at this stage is great.

5. Mix in the eggs and most of the cheese (keep a little to garnish the dish).

6. Use a couple of forks to mix keep moving the ingredients you don’t want the eggs to scramble just the mixture should thicken to a cream.

7. You can add a little of the salted water to make a creamy glossy sauce (careful not to make it too wet)

8. Taste and add seasonings as required.

9. Garnish with leftover cheese and a few peas