Farfalle Carbonara with Pancetta & Peas

farfalle pasta (bow ties)

jumbo egg

heavy cream (changed from 3.5 oz - I mean what's an extra ounce?)

sea salt and freshly ground black pepper

rashers of pancetta, roughly sliced (I used 1/2 lb. chopped into chunks)

fresh or frozen peas

sprigs of fresh mint leaves (I eliminated this since we're not crazy about mint with pasta)

freshly grated Parmesan cheese

fresh Italian parsley, chopped (I added this, since it is classic in Carbonara)

more salt and pepper to taste (it needs it!)