Orecchiette Carbonara with English Peas and Pea Shoots

• 2 tablespoons extra-virgin olive oil
• 4 ounces applewood-smoked bacon, diced
• 6 ounces pancetta, diced
• 4 extra-large eggs
• 4 extra-large egg yolks
• 1 1/2 cups grated Parmigiano-Reggiano
• 1 1/2 pounds orecchiette pasta (see Sources)
• 1 1/2 cups finely diced onions
• 1 tablespoon minced garlic
• 1 tablespoon thyme leaves
• 2 cups freshly shucked peas (from 2 1/4 pounds in the pod)
• 3 ounces pea shoots
• 2 tablespoons chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper

1. Bring a large pot of heavily salted water to a boil.
2. Heat a large Dutch oven over high heat for 1 minute.
3. Swirl in the olive oil, and add the bacon and pancetta.
4. Turn the heat down to medium-high and cook about 5 minutes, stirring occasionally, until the bacon and pancetta are slightly crisped but still tender.
5. Meanwhile, whisk the eggs, egg yolks, and 1 1/4 cup cheese together in a large stainless steel bowl.
6. Season lightly with salt and pepper.
7. Drop the pasta into the rapidly boiling water.
8. Add the onion, garlic, and thyme to the bacon, and cook about 6 minutes, stirring occasionally, until the onion is translucent.
9. Just before the pasta is ready, stir in the peas, coating them well with the onion and bacon.
10. As the pasta cooks, measure out and reserve about a cup of the hot pasta water.
11. When the pasta is al dente, drain it and immediately add it to the bacon mixture, with 1 teaspoon salt, tossing well.
12. Grind lots of black pepper into the pot, and cook 1 to 2 minutes more, stirring well to incorporate.
13. Add the orecchiette to the eggs, stirring vigorously to cook the eggs and coat the pasta in the egg sauce (see note).
14. Season with salt and pepper to taste.
15. If the mixture seems too thick, add a little of the reserved pasta water.
16. Toss in the pea shoots and parsley, and transfer to a warm shallow bowl.
17. Sprinkle the remaining 1/4 cup cheese over the top.
18. When you add the eggs, they should be warmed just enough to thicken them, so they coat the pasta.
19. If you overcook them, the eggs will curdle and scramble.
20. If the sauce is very soupy, then the eggs havent cooked enough.
21. In that case, I place the bowl of pasta directly over a very low flame, stirring or tossing for a few seconds, to cook the eggs until the sauce just thickens and coats the orecchiette.
22. For this reason, I like to use a stainless steel bowl.

extravirgin olive oil, bacon, pancetta, eggs, egg yolks, orecchiette pasta, onions, garlic, thyme, freshly shucked peas, shoots, flatleaf, kosher salt

Taken from www.epicurious.com/recipes/food/views/orecchiette-carbonara-with-english-peas-and-pea-shoots-391068 (may not work)