Farfalline Pasta Carbonara

Ingredients

• Bacon

  Raw, cured pork

  6 strip or 72g

• Peas

  Green, frozen, unprepared

  1 package or 284g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Salt

  Table

  ½ tsp or 3g

• Whole wheat pasta

  Dry

  16 oz or 454g

• Parmesan cheese

  Shredded

  1 cup or 80g

Directions

1. Cut the bacon crosswise into 1/4-inch-wide strips and cook in a large heavy skillet over medium heat, stirring occasionally, until crisp. Remove from heat.
2. Cook the pasta in a large pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package directions, adding the peas 4 minutes before the pasta is al dente.
3. Meanwhile, whisk together the eggs, cheese, salt, and 1 teaspoon pepper in a large bowl.
4. Reserve 1 cup of pasta-cooking water, then drain the pasta. Add the pasta to the egg mixture along with 1/2 cup of the reserved cooking water and the bacon with drippings, tossing to combine. Add more cooking water if needed to moisten. Season with salt and pepper.