Spaghetti Carbonara with Green Peas
Ingredients
1 tablespoon extra-virgin olive oil
2 large garlic cloves, lightly crushed
6 ounces pancetta/bacon, cut into 1-inch squares
3/4 cup heavy cream
3 large egg yolks
1/3 Parmesan cheese, plus more for serving
3/4 cup fresh or thawed frozen baby peas
3/4 pound spaghetti
Salt & Pepper
Directions
1. Bring a large pot of slated water to a boil. Add the baby peas and cook just until tender, about 1 minute. Transfer the cooked peas to a bowl. Add the spaghetti and cook until al dente; drain.
2. In a large, deep skillet, heat the oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Discard the garlic. Add the pancetta/bacon to the skillet and cook over moderately high heat, stirring occasionally, until golden and crisp, about 5 minutes. Transfer the pancetta/bacon to a bowl.
3. Pour off all but 2 tablespoons of the fat from the skillet. Add the cream and scrape up any browned bits from the bottom of the skillet, then pour into a medium bowl. Whisk in the egg yolks and 1/3 cup of the Parmesan cheese.
4. Return the pasta to the pot and add the cream mixture, pancetta/bacon and peas. Season with salt and pepper and toss until the sauce coats the spaghetti.