Pasta with Peas and Salami in Carbonara Sauce

Feeding kids is quite a challenge.  While my youngest is extra picky, the eldest is a bit easier when it comes to eating vegetables. I was a bit apprehensive about making Carbonara sauce because I was worried that the eggs wouldn't cook properly. However, it turned out to be pretty good and tasted delicious. My eldest didn't give a second thought when he ate it all up,  although my youngest wanted a bit of salami with each pasta he ate. 
Recipe: Pasta with peas and salami in Carbonara sauce

Penne or elbow pasta
1 large egg beaten
1 big handful parmesan cheese ( about 1/3 of a cup )
100ml cream ( I used whipping cream)
1/2 cup frozen green peas
1 small tin of beef luncheon meat, thinly sliced and then cut into strips or use salami slices from the deli
1 clove garlic, finely chopped
salt and pepper

Bring a large pan of water to boil, season generously with salt. Once it boils add pasta, give a stir and cook until al dente'. During the last 5 minutes add the frozen peas and cook them till the pasta is cooked.

While the pasta cooks,  place cream, egg,  and parmesan cheese in a measuring jug or small bowl and mix well.  Season with a tiny bit of salt and a generous helping of black pepper. Set aside.

Heat a frying pan with a little olive oil,  fry your salami slices,  and garlic and stir fry for 1-2 minutes, tossing now and then so the garlic doesn't burn.

Drain the pasta, and reserve about 1/2 cup of cooking water. Quickly transfer the pasta and peas into the frying pan of salami mixture and toss to mix. Place over the lowest heat possible.

Quickly pour the cream mixture into the pan, and toss quickly, if it seems too thick add some of the pasta cooking liquid. Don't cook for too long, the heat will cook the eggs but you don't want visible bits of eggs. Toss 2-3 times to coat everything and switch off. Let it settle for 1 minute and serve as soon as possible.