Cook the pasta in a pan of salted boiling water for 10 minutes, or according to the pack instructions, until tender with a bite at the centre. Add the peas to the pan for the final 3 minutes of cooking, returning the water to the boil.
While the pasta is cooking, put the pancetta or bacon strips into a frying pan and fry without fat over a medium heat, stirring occasionally, for 4-5 minutes or until lightly browned and crispy. If necessary, drain off the excess fat from the pan, leaving about 1 tsp. Add the spring onions to the pan and cook gently for 1 minute or until just soft.
Put the Parmesan cheese into a bowl with the eggs and cream. Season with ground black pepper and beat together with a fork.
Drain the spaghetti and peas, and return them to the hot, empty pan with the pancetta or bacon and spring onions. Off the heat, add the egg mixture and toss thoroughly so that the eggs thicken in the residual heat to make a creamy sauce to coat the pasta. Turn into a serving bowl and serve sprinkled with more Parmesan cheese.
Instead of using eggs, cream and Parmesan cheese, make a smooth, creamy sauce by heating 125g soft cheese with garlic and herbs with 100ml full-fat milk in a small pan, stirring constantly. Toss through the cooked spaghetti with the pancetta or bacon, spring onions and peas, and serve immediately. * Instead of frying pancetta or bacon and spring onions, use 125g smoked salmon, cut into thin strips (or use trimmings), and add 2 tbsp snipped fresh chives.
…speed it up
pack of ready-cut dry-cured smoked lardons or pancetta saves time, or add strips of ready-cooked crispy bacon rashers (you will need about 6) at step 4. * ‘Quick cook’ spaghetti takes just 5 minutes.