Creamy Bacon & Pea Linguine

Steps

1. Cook pasta and greens Bring a large pot of salted water to the boil. Cook pasta in pot of boiling water, for 8-10 minutes. Slice courgette in half lengthways, then thinly slice. Add to pasta, along with peas. Cook for a further 1-2 minutes, until pasta is ‘al dente’ (just tender) and veggies are bright green. Reserve 1 cup of pasta water, then drain. Return to pot with a drizzle of oil and cover.
2. Cook bacon Thinly slice onion and dice bacon 1cm. Heat a drizzle of oil in a medium frypan on high heat. Cook bacon for 3-4 minutes, stirring, until golden. Roughly chop spinach and set aside.
3. Cook onion Add onion to pan with bacon. Cook a further 4 minutes, until tender. Take care not to burn. Remove pan from heat and stir through sour cream. Make sure when adding the sour cream and egg that you remove the pan from the heat and incorporate quickly. In a small bowl, lightly beat egg and set aside.
4. Finish linguine sauce Working quickly, add bacon sauce mixture to cooked pasta and greens, along with egg, Parmesan and spinach. Add reserved pasta water as needed, until sauce reaches desired consistency.
5. Season Season and toss gently to combine. The residual heat of the ingredients will cook the egg.
6. To serve Divide bacon linguine between bowls or plates and sprinkle with remaining Parmesan.