Pasta Carbonara

Ingredients

• Bacon

  Raw, cured pork

  6 strip or 72g

• Peas

  Green, frozen, unprepared

  2 cup or 268g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Salt

  Table

  ½ tsp or 3g

• Whole wheat pasta

  Dry

  12 oz or 340g

• Parmesan cheese

  Shredded

  3 oz or 85g

Directions

1. Cut the bacon into 1/4-inch-wide strips and cook in a large skillet over medium heat until crisp. Remove from heat.
2. Cook the pasta in a large pot of boiling salted water, adding the peas 4 minutes before the pasta is al dente.
3. Whisk together the eggs, Parmesan cheese, salt, and pepper in a large bowl.
4. Reserve 1 cup of pasta-cooking water (for the original 6-serving recipe), then drain the pasta.
5. Add the pasta to the egg mixture with half of the reserved water and bacon with drippings, tossing to combine. Add more cooking water if needed.
6. Season with salt and pepper to taste and serve.