Creamy carbonara pasta bake with peas

1. Preheat oven to 200°C/400°F.
2. Half-fill a large saucepan with water; cover with a lid. Heat on the stove over high heat until the water boils. Add the pasta; cook, uncovered, until tender (check the packet instructions for how long this should take). About 1 minute before the pasta is ready, add the peas to the pan; cook for 1 minute. Place a colander over a large heatproof bowl in the sink. Pour the pasta and peas into the colander; reserve about ¼ cup of the cooking liquid in the bowl and drain the rest down the sink. Return pasta and peas to the pan.
3. Meanwhile, trim any fat from the bacon; chop bacon coarsely. Spray a small frying pan with the cooking oil. Heat the pan on the stove for 30 seconds over medium-high heat. Add the bacon; cook, stirring with a wooden spoon, for about 4 minutes or until the bacon is browned.
4. Whisk the cream, egg and half the cheese in a medium bowl or jug with a fork until combined.
5. Pour the cream mixture over the pasta and peas. Add bacon and 2 tablespoons of the pasta cooking liquid; mix well. Spoon pasta mixture into a 2-litre (8-cup) ovenproof dish or into four 2-cup (500ml) ovenproof dishes; sprinkle with the rest of the cheese.
6. Place the dish on an oven tray; place in the oven and bake for about 25 minutes or until the cheese has melted and the top is golden brown.