Farfalline Pasta Carbonara

• 6 slices good-quality bacon (5 ounces)
• 1 pound farfalline (small bow-tie pasta)
• 1 (10-ounce) package frozen peas (not thawed; 2 cups)
• 4 large eggs (preferably organic)
• 1 cup grated Parmigiano-Reggiano plus additional for sprinkling
• 1/2 teaspoon kosher salt

1. Cut bacon crosswise into 1/4-inch-wide strips and cook in a large heavy skillet over medium heat, stirring occasionally, until crisp. Remove from heat.
2. Cook farfalline in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package directions, stirring in peas 4 minutes before pasta is al dente.
3. Meanwhile, whisk together eggs, cheese, kosher salt, and 1 teaspoon pepper in a large bowl.
4. Reserve 1 cup pasta-cooking water, then drain. Add pasta to eggs along with 1/2 cup reserved cooking water and bacon with drippings, tossing to combine. Add more cooking water to moisten if necessary. Season with salt and pepper.

bacon, farfalline, frozen peas, eggs, sprinkling, kosher salt

Taken from www.epicurious.com/recipes/food/views/farfalline-pasta-carbonara-240163 (may not work)