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Categories:Viewed: 2 - Published at: 10 years ago
Ingredients
- 3 Large Eggs
- 1 cup Grated Parmigiano Reggiano Cheese
- 6 ounces, weight Bacon, Pancetta, Or Guanciale
- 2 Tablespoons Minced Garlic
- 1- 1/2 cup Frozen Peas
- 1 pound Spaghetti
- 1/4 cups Chopped Parsley
- Salt To Taste
Method
- In a small bowl, whisk eggs until blended, then whisk in Parmigiano Reggiano cheese.
- Set aside.
- Start heating up a big pot of heavily salted water to a boil, to cook the pasta.
- In the meantime, cut bacon into small pieces and cook in a skillet over medium heat for about 10 minutes until crisp and browned.
- If desired, remove some of the excess fat with a paper towel, but make sure to leave at least 4 tablespoons or so of fat.
- Add garlic and peas to the pan, and cook for a couple minutes, until garlic is slightly cooked and peas are warm.
- Remove ingredients to a very large mixing bowl.
- When the pasta water is boiling, cook spaghetti according to package directions until al dente, about 10 minutes.
- Reserve 1 cup of the pasta water, then immediately add the noodles to the bacon and peas bowl, pour in the egg-cheese mixture, and toss everything together very well for about 1 minute.
- The cheese and egg mixture should melt into a silky, glossy sauce that coats the noodles.
- As the noodles cool, you will likely need to add 1/2 cup to 1 cup of the pasta water, to keep the sauce silky.
- Toss in the chopped parsley, then serve and enjoy!
