Try this:
Pasta Carbonara
8 slices streaky bacon (or more if you like)
1 pound pasta
1 package frozen peas (not thawed; 2 cups)
4 large eggs
1 cup grated Parmigiano-Reggiano cheese plus additional for sprinkling
1/2 teaspoon salt
1 teaspoon pepper
Cut bacon crosswise into 1/4-inch-wide strips and cook in a large heavy skillet over medium heat, stirring occasionally, until crisp. Remove from heat.
Cook pasta in pot of boiling salted water according to package directions, stirring in peas 4 minutes before pasta is al dente.
Meanwhile, whisk together eggs, cheese, salt and pepper in a large bowl.
Reserve 1 cup pasta-cooking water, then drain pasta. Add pasta to eggs along with 1/2 cup reserved cooking water and bacon with drippings, tossing to combine. Add more cooking water to moisten if necessary. Season with salt and pepper.
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