Carbonara shuttlecook style

1. Boil the farfalle in salted water for 7 mins

2. Finely slice the mint leaves

3. Grate the parmesan cheese

4. Mix the eggs and cream with some salt and pepper

5. Fry the bacon until crisp and golden

6. Boil the peas with farfalle for 3 mins

7. Drain the pasta and peas and place back in saucepan

8. Instantly add the egg and cream mixture

9. Chop up the bacon and add with the mint to the pasta

10. Stir, add the cheese and serve