Fettuccine Carbonara

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Bring a large pot of salted water to a boil.

Step 2

2. Meanwhile, in a medium bowl, whisk together the eggs, egg yolks, Parmigiano-Reggiano, salt, and pepper.

Step 3

3. In a medium skillet over medium-high heat, cook the bacon, stirring frequently, until crispy, 7 to 9 minutes. Turn off the heat, and using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Pour off and discard all but about 2 tablespoons of the bacon fat. Let the pan cool for a minute or so and then set over low heat. Add the shallot and cook until softened, a few minutes. Add the garlic and cook 1 minute more. Add the peas and cook until just warmed through, about 1 minute. Remove from the heat.

Step 4

4. Cook the fettuccine according to the package instructions for al dente. Reserve 1 cup (240 mL) of the pasta cooking water, then drain and return the fettuccine to the pot.

Step 5

5. Whisking constantly, add ¾ cup (160 mL) of the hot reserved pasta water to the egg/cheese mixture (whisking vigorously will prevent the egg from curdling).

Step 6

6. Add the pea mixture to the hot fettuccine and set the pot over medium heat. Using tongs, toss for 1 to 2 minutes, or until evenly combined and hot. Off the heat, immediately pour the egg mixture over the pasta and peas and toss to combine (it may seem too wet at first, but the sauce will continue to thicken as you toss). Stir in the bacon, then taste and adjust the seasoning as necessary. If the pasta seems dry, add the remaining pasta cooking water, little by little, until creamy. If it seems too liquidy, set the pot over very low heat and toss constantly until the sauce is thickened. Serve immediately.