Spaghetti Carbonara with Peas

So there are four kinds of Carbonara on So Tasty So Yummy. Four. And all in the past year or so. To say that Carbonara has taken a part of my heart is an understatement.   I love the stuff.  I also love Top Chef, well vintage Top Chef before I learned that they made cities pay them to film there (way to stay strong H-Town!)   Miss F proclaimed this her favorite pasta ever.  I think the bacon just swayed her favor.  I love how quickly this comes together, as with any Carbonara.  One day I will get brave enough to serve it with the egg on top, like they do at Coppa in Houston.  So beautiful!

Spaghetti Carbonara with Peas
adapted from Sam and Elia from Top Chef

1 tablespoon extra virgin olive oil
2 garlic cloves, lightly crushed
6 ounces bacon, cut into lardons
1 cup heavy cream
4 large egg yolks
½ cup freshly grated Parmesan cheese, plus more for serving
salt
1 cup thawed frozen peas
1 pound spaghetti
freshly ground pepper

Bring a large pot of water to a boil. In a large, deep skillet, heat the oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Discard the garlic. Add the bacon to the skillet and cook over moderately high heat, stirring occasionally, until golden and crisp and the fat has been rendered, about 5 minutes. Using a slotted spoon, transfer the bacon to a bowl.

Pour off all but 2 tablespoons of the fat from the skillet. Add the cream and scrape up any browned bits from the bottom of the skillet, then pour into a medium bowl. Whisk in the egg yolks and the Parmesan cheese.

Add the spaghetti to the boiling water and cook per package instructions adding the peas for the last 4 minutes of cooking; drain. Return the pasta and peas to the pot and add the cream mixture and bacon. Season with salt and pepper and toss until the sauce coats the spaghetti. Transfer to bowls and serve immediately.

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