Pasta Carbonara

• 3 Large Eggs
• 1 cup Grated Parmigiano Reggiano Cheese
• 6 ounces, weight Bacon, Pancetta, Or Guanciale
• 2 Tablespoons Minced Garlic
• 1- 1/2 cup Frozen Peas
• 1 pound Spaghetti
• 1/4 cups Chopped Parsley
• Salt To Taste

1. In a small bowl, whisk eggs until blended, then whisk in Parmigiano Reggiano cheese.
2. Set aside.
3. Start heating up a big pot of heavily salted water to a boil, to cook the pasta.
4. In the meantime, cut bacon into small pieces and cook in a skillet over medium heat for about 10 minutes until crisp and browned.
5. If desired, remove some of the excess fat with a paper towel, but make sure to leave at least 4 tablespoons or so of fat.
6. Add garlic and peas to the pan, and cook for a couple minutes, until garlic is slightly cooked and peas are warm.
7. Remove ingredients to a very large mixing bowl.
8. When the pasta water is boiling, cook spaghetti according to package directions until al dente, about 10 minutes.
9. Reserve 1 cup of the pasta water, then immediately add the noodles to the bacon and peas bowl, pour in the egg-cheese mixture, and toss everything together very well for about 1 minute.
10. The cheese and egg mixture should melt into a silky, glossy sauce that coats the noodles.
11. As the noodles cool, you will likely need to add 1/2 cup to 1 cup of the pasta water, to keep the sauce silky.
12. Toss in the chopped parsley, then serve and enjoy!

eggs, cheese, weight bacon, garlic, frozen peas, parsley, salt

Taken from tastykitchen.com/recipes/main-courses/pasta-carbonara-9/ (may not work)