Carbonara with Mint and Peas

Pulse the onion, garlic and chili in a food processor to finely chop. (Or, finely chop by hand.)   

Place a frying pan on a medium-low heat and add a glug of oil. When hot, add the chopped mixture and the lardons and season with salt to taste. Cover with a lid (or use foil) and sweat on a low heat for 20 to 30 minutes, removing the lid to stir occasionally, until the onions have melted to a golden paste.   

Meanwhile, beat together the grated Parmesan and the eggs in a bowl and season with salt and pepper. Bring a pan of water to the boil, add the 2 teaspoons of salt and cook the tagliatelle according to the packet instructions.     

Two minutes before the end of the cooking time, take 2 ladlefuls of the cooking water and stir it in to the Parmesan and egg mixture. Then, add the frozen peas to the pan with the pasta. When the pasta is cooked, drain it with the peas and tip everything back into the pan.  

Add the Parmesan and egg mixture and the onion and bacon mixture to the pasta and peas and stir—the sauce will take 2 to 3 minutes to heat through; just keep stirring and it will turn glossy and coat the pasta. Transfer to a serving dish and scatter over the mint leaves and extra Parmesan.