Pasta with peas, corn and bacon

Sweet and juicy corn adds a bit of magic to this simple pasta dish. To keep the pasta hot, warm the bowls before serving.

Ingredients

2	Ears of corn, husks and silks removed (Main)
½ cup	Frozen green peas, cooked (Main)
1 Tbsp	Olive oil
2 rashers	Rindless bacon, cubed (Main)
200 g	Pasta, (spaghetti or penne is good) (Main)
2	Eggs
½ cup	Grated cheese

Directions

1. Heat a barbecue grill until hot. Place on the corn and grill, turning regularly until dark grill lines appear and the corn is tender, 10-12 minutes. Using a sharp knife remove the corn kernels from the cob.
2. Heat the oil in a large frying pan over medium heat. Add the bacon and cook until golden.
3. Meanwhile, cook the pasta in plenty of boiling, lightly salted water until al dente or according to the packet instructions. In a bowl, beat together the eggs then stir in the cheese.
4. Drain the pasta, reserving about 1 cupful of the cooking water. Tip pasta into the frying pan and toss to coat with the bacon. Remove pan from the heat and tip in the egg mixture, toss the pasta well. Once it begins to thicken add a splash of the reserved cooking water to loosen the sauce. Toss again then divide between 2 bowls. Top with the corn and peas.