I feel like that commercial for Beggin’ Strips…
It’s a recipe I’ve adapted from Marcus Samuelsson’s brand new book, New American Table….recipe for Pasta, Bacon and Peas.
Pasta, Bacon and Peas Recipe
- 1 pound dry pasta
- 1 tablespoon olive oil
- 2 large egg yolks
- 3 tablespoons freshly grated Parmesan cheese, plus more for garnish
- 3 tablespoons heavy cream
- zest of 1/2 lemon
- 4 slices bacon, cut until 1/2-inch pieces
- 1/2 yellow onion, diced (about 1/2 cup)
- 3 cloves garlic, finely minced
- 1 1/2 cups frozen peas, rinsed under warm water to defrost
- salt and freshly ground black pepper
- torn fresh basil leaves
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta and toss with the olive oil.
- While the pasta is cooking, in a small bowl, whisk together the egg yolks, Parmesan cheese, heavy cream and lemon zest.
- Heat a large saute pan over medium heat. Add the bacon pieces and cook until the bacon is crisp and cooked through. Use a slotted spoon and remove the bacon, keeping as much of the bacon drippings in the pan as possible.
- Return the pan (with the bacon drippings) to medium heat. Add the onions and saute until the onions are softened, about 2 minutes. Add the minced garlic and saute an additional 30 seconds until fragrant.
- Turn the heat to medium-high and whisk in the egg/cream mixture. Let the sauce bubble briefly and then quickly add in the pasta, peas and the cooked bacon (you don't want too much of the egg/cream mixture to evaporate, so work quickly).
- Toss so that the ingredients are well mixed throughout. When the pasta is heated through (about 4 minutes) season with salt and pepper to taste (go easy on the salt - remember the bacon is salty and you've salted the pasta water.) Toss well with the torn basil leaves and add additional Parmesan cheese, if desired.