Tuesday, June 18 2013, 11:48 AM MDT
As Aired On March 11, 2013
Recipe Courtesy of Kim Larsen
1 lb Bucatini Pasta
8oz Peppered Bacon or Pancetta
2 Whole eggs
3 Egg Yolks
4 Cloves Garlic
1/4 Cup White Wine
1 Cup Peas (fresh or frozen)
3 Tbs Fresh Ground Pepper
1.) Heat Sauté pan to medium high heat. Add the peppered bacon cook, stirring often, until browned and most of the fat has been rendered, about 12 to 14 minutes. Remove the pan from the heat and set aside.
2.) Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Meanwhile, whisk together the eggs and yolks in a medium bowl until combined. Add the cheeses and whisk until evenly combined; set aside.
3.) Drain the cooked pasta, reserving 1/2 cup of the cooking water, and immediately return the hot pasta to the pot. Stir in the egg-cheese mixture, crisped bacon and pan drippings, peas, pepper, and just enough pasta cooking water to make the mixture creamy.
4.) Transfer the pasta to a serving dish and serve immediately, garnishing with extra cheese.
(Copyright 2013 Sinclair Broadcasting Group.)