The Best Spaghetti Carbonara

1. 1

   Cover frozen peas with warm water and set aside. Prepare the sauce while the pasta is cooking. Bring a large pot of salted water to a boil, add the pasta and cook until al dente, about 8-10 minutes.

2. 2

   Meanwhile, heat the oil in a deep skillet over medium heat. Add the bacon and saute, stirring occasionally, until bacon is crisp, 5-8 minutes. Transfer to a paper towel lined plate.

3. 3

   Drain off the bacon fat, reserving about 3 tablespoons. Add the onions and cook over medium heat until golden brown, about 3-5 minutes. Toss the garlic into the skillet and saute for less than 1 minute to soften.

4. 4

   In a mixing bowl, whisk together eggs and parmesan. Drain the spaghetti, reserving 1/2 cup of the starchy cooking water. Add the hot spaghetti to the pan and toss for 2 minutes to coat in bacon fat. Remove from heat and immediately pour in egg/cheese mixture, mixing well until the eggs thicken. Toss with reserved pasta water, bacon and drained peas.

5. 5

   Season the spaghetti with several turns of freshly ground black pepper and taste for salt. Serve sprinkled with additional cheese.

* Per serving · 4 servings · Values may vary.