Spaghetti Carbonara With Peas

• 1 tablespoon olive oil
• 1 tablespoon bacon fat
• 3 ounces prosciutto (or pancetta or bacon) cut in 1" strips
• 8 ounces spaghetti (or any thin pasta i.e. linguini, etc.)
• 3 large garlic cloves
• 1 egg (we prefer pasture raised eggs)
• 1/2 cup Parmesan cheese
• 1 pinch red pepper flakes
• 1/2 teaspoon fresh ground black pepper
• 6 ounces baby peas (we use the organic frozen)
• Garnish with Italian parsley

1. Mix the egg and 1/2 cup of the Parmesan cheese thoroughly. Reserve at room temperature until needed.
2. Boil the spaghetti in oiled and salted water until cooked al dente; about 8 to 10 minutes. While this is cooking, start the sauce. When the spaghetti is cooked, drain, dry and set aside at room temperature until needed. Reserve some pasta water in case it is needed to thin the sauce.
3. Put the bacon fat and olive oil in a 10 inch saute pan and heat to medium. Put in the sliced prosciutto and red pepper flakes and saute until prosciutto just starts to brown, about 2 to 3 minutes. When the prosciutto has cooked about 2 minutes, add the garlic slices and cook for 1 minute more.
4. Turn the heat to low, add the peas and cooked and dried spaghetti and mix into the oil and prosciutto until the spaghetti is warmed thoroughly, about 2 minutes more. Keep stirring so nothing burns or overcooks.
5. Move the pan from the hot burner to a cool burner and stir in the egg and Parmesan mixture and combine thoroughly. Keep stirring so that the egg doesn't fry. If this mixture is too dry add a little reserved pasta water until the sauce is the consistency that you like.
6. Place the spaghetti carbonara on warmed plates. Garnish with a few kalamata olives and/or some Italian parsley either chopped or in sprigs. Serve with fresh grated Parmesan, salt and fresh ground black pepper.

olive oil, bacon fat, bacon, pasta, garlic, egg, parmesan cheese, red pepper, fresh ground black pepper, baby peas, parsley

Taken from food52.com/recipes/25379-spaghetti-carbonara-with-peas (may not work)