carbonara yummerama

Makes 2-4 servings

adapted from "Almost Meatless: Recipes That Are Better for Your Health and the Planet,” by Joy Manning and Tara Mataraza Desmond

ingredients

4 slices bacon, cut into 1/4-inch pieces
1 cup frozen peas
1 pound spaghetti
10 fresh basil leaves, sliced thin
5 organic eggs, whisked, at room temperature
2 tablespoons organic whole milk
1/2 cup freshly grated Parmesan or Romano cheese, plus extra for garnish (2 ounces)
Kosher salt and freshly ground black pepper

directions

1
1. Heat a sauté pan over medium heat and add the bacon, cooking for about 5 minutes, until crispy. Transfer the cooked bacon with a slotted spoon to a paper towel and set aside. Return the pan with the rendered fat to the stove top for future use.
2
2. Microwave the peas for about 5 minutes, checking intermittently, until they’re tender, but still a little firm.
3
3. Bring a large pot of salted water (with a dash of olive oil) to a boil. Add the pasta to the boiling water and cook for 10 minutes, or until al dente.
4
4. While the pasta cooks, heat the bacon fat in the sauté pan over medium heat. Add the peas and sauté for about 3 minutes. Remove from the heat, stir in the basil, and set aside.
5
5. Whisk together the eggs and milk. Have the egg mixture, peas and bacon ready to toss with very hot pasta.
6
6. Quickly drain the pasta and transfer immediately to a large serving bowl. Pour the eggs and cheese on top of the pasta, and toss vigorously to coat the strands and gently cook the eggs, forming a creamy sauce. Add the peas and bacon, and continue tossing to incorporate them. Season with salt and pepper to taste.
7
7. Portion the spaghetti on plates and ladle any sauce left in the bowl over each serving. Grate additional cheese on top if you like. Who doesn’t like?
8
i like to serve with a salad of crisp greens with just a good glug of balsamic vinegar and olive oil on top and freshly ground pepper. i don’t even bother tossing. the tang of the vinegar cuts through the richness of the pasta.