This is my lazy night dinner, It takes as long as it takes to cook a pot of gluten-free pasta and I almost always have the ingredients in my fridge. Traditional Carbonara doesn't have peas in it, but I like it that way, this recipe is very versatile - sometimes I add mushrooms, or use the traditional pancetta instead of bacon, it can also easily be multiplied or divided.
Put a pot of water on the stove to boil your noodles, when the water is boiling add salt to the water then the noodles while that's cooking we're going to stir it occasionally and make the rest.
In a large pan, fry your bacon, when the bacon is cooked add your garlic and fry until fragrant (about 1 minute) then add your peas, lower the temperature on the pan to low and leave it for a minute.
In a Bowl, whisk your Parmesan and egg together, it will be very thick, take 1/4 cup of the starch pasta water out of you pot and slowly add it to your cheese and egg mixture, whisking to combine then set aside.
cook pasta until al dente (firm to the bite but cooked) drain the pasta and add it to the bacon pan.
Take your Parmesan cheese and water mixture and add it to the bacon pan, turn up the heat slightly and toss the pasta with two forks until the sauce has thickened but not separated. Before serving add some pepper to taste.