Vegetable carbonara

Instructions

1 Cook pasta in a large pan of boiling water according to packet directions until almost al dente. Keep warm in pasta water.

2 While pasta is cooking, heat a large, deep non-stick frying pan over medium-high heat. Cook pancetta 2-3 minutes or until crisp. Remove to a plate with a slotted spoon. Add garlic to pan and cook for 1 minute. Add peas, sugar snaps and spinach, cook 1-2 minutes until just heated through.

3 In a large bowl, whisk together eggs, milk and cheese. Season. Drain pasta and quickly add to pea mixture. Toss to combine. Pour over egg mixture and half the pancetta and toss.

4 Divide pasta among 4 bowls. Scatter with remaining pancetta and cracked black pepper.