Spaghetti carbonara
Instructions:
- ¾ pound fresh or frozen English peas
- ½ pound bacon or pancetta, diced
- 1 yellow onion, sliced
- 2 cups Parmesan Broth
- 1 cup heavy cream
- 1 pound spaghetti
- 4 large egg yolks
- ½ cup freshly grated Pecorino-Romano cheese
- Kosher salt and coarsely ground black pepper
- Pour water into a saucepan to a depth of about 2 inches and bring to a simmer over medium-high heat. Add the peas and cook for about 1 minute, or just until bright green and heated through. Chill in ice water so they do not overcook.
- In a saucepan, cook the bacon over medium-low heat until crispy and all the fat is rendered. Lift the bacon from the skillet and drain on paper towels. Leave the fat in the pan.
- Add the onion to the pan and cook over medium heat for about 6 minutes, or until nicely browned and caramelized.
- Put the Parmesan Broth, cream, and cooked bacon in the saucepan and bring to a simmer over medium-high heat. Cook for about 3 minutes, or until reduced by a quarter.
- Cook the pasta according to the package instructions until nearly al dente. Drain, reserving about ¼ cup of the pasta water.
- Add the pasta and peas to the sauce and cook for about 2 minutes, or until the pasta is al dente. Add a little pasta water, if needed, to thin or loosen the sauce. Pour the hot pasta and sauce into a serving bowl and stir in the egg yolks so that they cook evenly. Top with the grated cheese, season to taste with salt and pepper, toss again, and serve.