-
1
Warm the bacon in the olive oil in a 12-inch skillet or 3-quart saute pan over low heat.
-
2
It should gradually render a little fat, which will mix with the oil.
-
3
Meanwhile, lightly beat the eggs with the ricotta.
-
4
Drop the pasta into 6 quarts rapidly boiling water seasoned with a scant 2 tablespoons salt (a little more if using kosher salt).
-
5
Stir, and cook until al dente.
-
6
When the pasta is about 1 minute from being al dente, add the peas or favas to the water, and raise the heat under the bacon.
-
7
Cook the bacon until it is just crispy on the edges but still tender in the middle.
-
8
Turn off the heat, slide the pan from the heat, and swirl it a few times to cool it slightly.
-
9
Drain the pasta, shake off the excess water, and slide the pasta and peas or favas into the pan of bacon; youll hear a discreet sizzle.
-
10
Place back on the burner (the one you used to cook the bacon, which should still be quite warm).
-
11
Immediately pour the beaten eggs all over the steaming pasta, add most of the pecorino and lots of cracked black pepper, and fold to combine.
-
12
Work quickly so the heat of the noodles, bacon and bacon fat slightly cooks the eggs.
-
13
The eggs and ricotta will coat the pasta and form tiny, soft, golden curds.
-
14
Serve in warm bowls and offer the remaining pecorino and black pepper.
