Spaghetti carbonara
(recipe adapted from Tyler's Ultimate)
1 pound whole wheat spaghetti
8 bacon slices, cut into thin strips
1 onion, minced
4 eggs
6 Tbsp heavy cream
1/2 cup grated fresh Parmesan cheese
1/2 cup frozen peas
salt and cracked black pepper to taste
2 Tbsp chopped fresh parsley
2 Tbsp olive oil for frying
Boil a large pot of salted water for the spaghetti. Cook it according to package directions, about 12 minutes. While it's cooking, reserve a 1/4 cup of the pasta water and set it aside for adding to the sauce later.
Bring a small saucepan of water to a boil for the peas. Add the frozen peas and cook them for three minutes until they are bright green, plump and tender. Drain the peas and set aside.
Heat the olive oil in a large frying pan and saute the bacon and onion for seven to eight minutes, until the onion is soft and the bacon crunchy.
Crack the eggs into a large bowl and whisk them together with the cream and cheese. Add the onion and bacon mixture, including the pan drippings, to the bowl. Add the reserved pasta water. Then drain the spaghetti and add it too.
Toss everything well and then invert a plate on top of the bowl. Let everything rest for five minutes. Remove the plate and mix in the peas, salt, pepper and parsley. You are ready to eat!
