Feel free to substitute frozen baby peas if you have trouble finding fresh ones. Slideshow:  More Pasta Recipes 

Ian Knauer
April 2014

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© Ian Knauer

Recipe Summary

active:
15 mins
total:
25 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large heavy skillet, cook the bacon over medium heat until browned and crisp, 6 to 8 minutes. Transfer the bacon to paper towels to drain, reserving the fat in the skillet. Remove the skillet from the heat and let cool to warm.

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  • In a medium bowl, whisk together the eggs, yolks, and 3/4 cup cheese. Whisk the egg mixture into the cooled fat in the skillet.

  • In a large pot of boiling salted water, cook the spaghetti until al dente. 3 minutes before the pasta is finished cooking, stir the peas into the pot with the pasta. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and peas.

  • Immediately add the hot pasta to the egg mixture in the skillet, turning with tongs to coat the spaghetti with the egg sauce. Stir in some of the re-served pasta cooking water if you prefer a looser consistency. Season the pasta with salt and pepper to taste, then serve, topped with the crumbled reserved bacon and additional cheese.

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