Ingredients
3 Large Eggs
1 cup Grated Parmigiano Reggiano Cheese
6 ounces, weight Bacon, Pancetta, Or Guanciale
2 Tablespoons Minced Garlic
1- 1/2 cup Frozen Peas
1 pound Spaghetti
1/4 cups Chopped Parsley
Method
Sources
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Recipe1M+
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Individual cups for perfectly shaped poached eggs
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Individual cups for perfectly shaped poached eggs
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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in a small bowl, whisk eggs until blended, then whisk in parmigiano reggiano cheese. set aside. start heating up a big pot of heavily salted water to a boil, to cook the pasta. in the meantime, cut bacon into small pieces and cook in a skillet over medium heat for about 10 minutes until crisp and browned. if desired, remove some of the excess fat with a paper towel, but make sure to leave at least 4 tablespoons or so of fat. add garlic and peas to the pan, and cook for a couple minutes, until garlic is slightly cooked and peas are warm. remove ingredients to a very large mixing bowl. when the pasta water is boiling, cook spaghetti according to package directions until al dente, about 10 minutes. reserve 1 cup of the pasta water, then immediately add the noodles to the bacon and peas bowl, pour in the egg-cheese mixture, and toss everything together very well for about 1 minute. the cheese and egg mixture should melt into a silky, glossy sauce that coats the noodles. as the noodles cool, you will likely need to add 1/2 cup to 1 cup of the pasta water, to keep the sauce silky. toss in the chopped parsley, then serve and enjoy!