American Carbonara

Instructions

Bring a large pot of water to a boil and season with 1 tablespoon salt. Cook 1 pound spaghetti according to package directions. Use a glass measuring cup to reserve 1 1/2 cups of the pasta water before draining.

Meanwhile, dice 1 pound bacon. Add to a 12-inch skillet and cook over medium heat until crisp, about 7 to 10 minutes, stirring occasionally. Just as the bacon gets crispy, add 2 teaspoons minced garlic and 1 cup frozen peas and cook for 1 to 2 minutes, until the garlic is fragrant and the peas are thawing. Turn off the heat and drain any excess grease so that there's only about 2 tablespoons left in the pan.

In a mixing bowl, whisk together 4 large egg yolks, 2 large eggs, 1 cup of the freshly grated Parmesan cheese, and 1/2 teaspoon black pepper until smooth.

Add the drained pasta to the skillet with the cooked bacon. Pour egg mixture in, along with 1/2 cup of the reserved pasta water and use tongs to toss together with pasta for 2 minutes. Add more of the reserved water to thin out your sauce, as necessary.

Serve hot topped with remaining cheese, and additional freshly ground pepper, to taste.

Main Dish