Spaghetti alla carbonara! Wonderful and 1 step easier to prepare if you use cream instead of eggs. Chef’s choice!

Ingredients for 4-6 servings

1/2 pound pancetta or thick cut bacon, diced
1/4 cup fresh sage, finely chopped
1 cup frozen green peas
2 tbsp lemon juice
1 pound spaghetti pasta
1 pinch ground black pepper
1 pinch salt
3 cups whipping cream
1/4 cup white wine
1 cup grated Parmesan

Heat sauce pan and add pancetta or thick cut bacon. Sauté until lightly golden brown. Add sage and sauté until crispy. In the mean time, put a large pot of water on to boil and add 1 tsp salt to it.
Add the wine in the sauce pan over the bacon and stir in the cream.
Once the water has reached a rolling boil, add the spaghetti and cook. When the pasta is al dente, use spider to drain it then move it to the sauce pan with the bacon. Add in the peas and stir for 2 minutes. Sprinkle with lemon juice, salt and pepper. Serve at once with the rest of the Parmesan and freshly ground black pepper.