Bacon, beans and lemon carbonara

Method

1. Boil a kettle of water, then pour it into a large saucepan. Add salt, put a lid on and bring back to the boil. Cook the pasta according to the pack instructions until al dente, adding the frozen pea and bean mix for the final 4 minutes of the cooking time.
2. Drain the pasta/veg briskly, so they’re still a bit wet, then return to the pan (off the heat) – a little starchy water helps create a sauce. Quickly stir in the eggs (the residual heat from the pasta will cook them), then stir in the crispy bacon shards, parmesan, herbs, garlic and lemon zest and juice, along with a good grinding of black pepper. Serve topped with the sun-blush tomatoes.