Egg Tagliatelle Carbonara with Peas and Spring Onions
By stefcook
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Ingredients
- 1 cup freshly shelled peas
- Salt
- 1 pound egg tagliatelle
- 3 Tbsp EVOO
- 1/3 pound uncurred bacon, chopped or sliced
- Freshly ground black pepper
- 4 cloves garlic, very thinly sliced or chopped
- 4 spring onions with green tops or 1 bunch of scallions, trimmed and thinly sliced
- 1/2 cup white wine
- 1 Tbsp lemon zest
- 1/2 cup flat-leaf parsley tops, finely chopped
- 3 egg yolks
- 1/2 cup grated Pecorino Romano
- 1/2 cup grated Grana Padano or Parmigiano-Reggiano
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Simmer peas in salted water for 5 minutes; drain and reserve.
Bring a large pot of water to a boil for the pasta; add salt and cook pasta to al dente.
Step 2
Meanwhile, heat 3 Tbps EVOO, 3 turns of the pan, in a large skillet over medium heat. Add bacon and render to crisp. Add lots of pepper, garlic and whites of onions and stir 2-3 minutes. Add wine and zest.
Step 3
When pasta is about done, reserve 1/2 cup starchy cooking water. Add another 1/4 cup starchy water to egg yolks and beat to temper the eggs.
Step 4
Add onion greens and parsley to sauce. Drain pasta and add it to sauce. Pour eggs over top and half the cheeses; toss 1-2 minutes to combine (use a little starchy cooking water if pasta tightens up too much before glossy coating forms). Top with remaining cheese and serve immediately.
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