Paul Lowe, known to most of you as Sweet Paul, has just released his first cooking + crafting book s

Paul Lowe, known to most of you as Sweet Paul, has just released his first cooking + crafting book state-side. Paul is a friend, collaborator and most of all a mentor. Eat & Make is full of simple and delicious recipes, tasteful DIY ideas, and luscious photographs.

It is so inspiring, after finally getting myself a copy last night, I nearly started making his “World’s Best Cake“ at one-o'clock this morning. And his roasted chicken with olives and lemon is on the menu for dinner tonight!

Lucky for you, I’m giving away a copy!

For a chance to win your free copy of Sweet Paul Eat & Make, simply send an email with your full name to [email protected].Entries will be accepted  until Thursday, April 10th, Midnight, EST. The name will be chosen at random. The winner will be contacted via email. *The giveaway is now closed. Entries will no longer be accepted.

If you can’t possibly wait to get your hands on this gorgeous book, you can get yourself a copy wherever books are sold. Everything about Sweet Paul Eat & Make is breathtaking, trust me, you need one!

In the meantime, Paul has generously shared his favorite pasta recipe from the book; a perfect carbonara with a touch of Spring. My personal favorite weekend breakfast pasta.

Excerpted from SWEET PAUL, © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Spaghetti Carbonara

Serves 4

With simple cooking, it’s all about the ingredients. For my carbonara, I like to use farm-fresh eggs, which make this dish shine. Their yolks are a deep orange, versus the pale yellow of most grocery-store eggs. If you have a local egg farm or farmers’ market, try fresh eggs for yourself. The peas add a nice hint of color.

Salt

7 ounces bacon, cut into 1⁄2-inch dice

1 pound spaghetti

1 cup heavy cream

4 large egg yolks

2 cups freshly grated Parmigiano Reggiano, plus more for serving

1⁄2 cup frozen green peas, thawed

1⁄4 teaspoon freshly ground pepper

1.. Bring a large pot of salted water to a boil.

2. Meanwhile, heat a medium skillet over medium heat and cook the bacon until crispy, turning occasionally, 5 to 7 minutes. Drain on paper towels. Set aside.

3. Cook the spaghetti in the boiling water, stirring occasionally, according to the package directions, until al dente. Drain.

4. While the pasta is cooking, mix the cream, egg yolks, Parmesan, peas, 1⁄2 teaspoon salt, and the pepper in a large bowl.

5. Add the hot pasta to the cream mixture and toss well. Mix in the bacon and serve immediately with extra Parmesan.