Orecchiette Carbonara with Peas



8 oz bacon, chopped into pieces
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 1/2 cup peas
2 tsp fresh thyme
3 eggs
6 egg yolks
1 1/2 cup parmasan cheese, grated
1 lb orecchiette
black pepper
handful of baby spinach leaves
1/2 lemon
2 tbsp parsley, chopped


Bring a large pot of salted water to a boil. Add pasta and cook according to instructions. Save a cup of pasta water and drain pasta.

Cook bacon in a large pan on medium low heat. Cook until browned. Reserve 1 tbsp fat and pour off the rest. Saute onions and garlic in the pan and cook until translucent. Add peas and thyme and cook for about 1 minute.

Whisk together eggs, egg yolks and cheese in a bowl.

Add the reserved pasta water to the saute pan and add pepper. Add pasta into the sauce.

Tip pasta into egg mixture and fold in very quickly. Add spinach and fold in again. Adjust seasonings and add lemon juice. Use additional water if too thick. Serve and sprinkle with parsley.


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