Spring Pasta Carbonara

• 12 oz. spaghetti
• 1/2 c. frozen peas
• 4 slice thick-cut bacon
• 1 large egg yolk
• 3 tbsp. half-and-half
• kosher salt
• Pepper
• 1/2 c. grated Parmesan
• 1 tbsp. chopped fresh tarragon
• 1 tbsp. olive oil
• 4 scallions

1. Cook the pasta according to package directions, adding the peas during the last 30 seconds of cooking.
2. Reserve 1 cup of the cooking liquid, drain the pasta and peas and return them to the pot.
3. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes.
4. Transfer to a paper towellined plate.
5. Wipe out the skillet.
6. In a small bowl, whisk together the egg yolk, half-and-half, 1/4 teaspoon salt, and 1 teaspoon pepper.
7. Stir in the Parmesan and tarragon.
8. Heat the oil in the skillet over medium-low heat.
9. Add the scallions and cook just until beginning to soften, 1 to 2 minutes; remove from heat.
10. Add the drained pasta, peas, and bacon to the skillet.
11. Add the egg yolk mixture and toss to coat, adding some of the reserved pasta water (1/4 cup at a time) if the pasta seems dry.

spaghetti, frozen peas, bacon, egg yolk, kosher salt, pepper, parmesan, tarragon, olive oil, scallions

Taken from www.delish.com/recipefinder/spring-pasta-carbonara-recipe-wdy0514 (may not work)