Cook up Chris Baber's easy peasy British bacon, pea and cheddar spaghetti, made with Remarksable Value ingredients, like pasta that's air-dried in the Italian alps, and just £1.63 per person. Feeding the family – it’s as PEAsy as that!

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Serves 4
Prep time 5 mins
Cook time 15 mins

Ingredients (serves 4)
4 eggs
60g cheddar cheese, finely grated
400g spaghetti
300g frozen peas, defrosted
8 rashers M&S bacon, diced roughly into 2cm cubes

Method
1. Whisk the eggs in a small bowl with a fork, mix in the grated cheddar cheese and season with a pinch of black pepper
2. Cook the pasta in a large pan of boiling salted water for 1 minute less than the packet instructions. Add in the peas for the final couple of minutes to cook through.
3. Fry the diced bacon in a large non-stick frying pan over a medium high heat, for around 5 minutes, until they are golden and crisp. Remove the pan from the heat.
4. When the pasta and peas are cooked, drain saving a ladle full of the pasta water. Add the pasta, peas and water to the bacon pan and toss together.
5. Pour in the egg and cheese mixture, toss through the pasta and stir for 2 minutes to allow the heat from the pasta to cook the eggs. Serve with a pinch of black pepper.

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