Ingredients • 455g/1lb farfalle • 1 egg, preferably free-range or organic • 100ml/3½ fl oz double cream • sea salt and freshly ground black pepper • 12 rashers of pancetta or smoked streaky bacon, roughly sliced • 3 handfuls of fresh podded or frozen peas • 2 sprigs of fresh basil, leaves picked • 2 handfuls of freshly grated Parmesan cheese Method First of all, bring a large pan of salted water to the boil, add the farfalle, and cook according to the packet instructions. Whisk the egg in a bowl with the cream, salt and pepper. Put your pancetta or bacon into a second pan and cook until crispy…