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Pasta with Peas & Bacon

\"PHOTO:
Michael Symon
PHOTO: Rigatoni pasta with peas, bacon and a parmesan egg sauce.
>

Ingredients
Kosher salt
1 pound of dried pasta
½ pound diced bacon
2 garlic cloves, minced
1 cup fresh or frozen peas
½ cup torn fresh mint leaves
½ cup freshly grated Parmesan cheese, or more to taste
3 tablespoons extra-virgin olive oil
3 eggs

Directions

In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta.

Meanwhile, put a large skillet over medium heat. Add the pancetta and cook until almost crisp, about 3 minutes. Don’t drain off the fat. Add the garlic to the pan and stir, making sure it doesn’t brown, for 30 seconds.

Add the reserved pasta water and the peas. Simmer for 1 minute.

Add the cooked pasta to the pan, stirring the noodles into the sauce, and cook for 30 seconds. Remove the heat and stirs in the mint, Parmesan, eggs and olive oil. Taste and adjust the seasoning, adding additional Parmesan if desired.

Serve immediately.

Tips

Lay the bacon on a sheet tray and freeze for 30 minutes to make it easier to cut.

Whisk together, Parmesan cheese, eggs and herbs easier to make it easier to add.

Always add hard cheese and eggs off the heat.

Reserve some pasta water to adjust the sauce and allow the starches to help coat the noodles for a more glossy texture.

Remove pasta with spider or tongs as opposed to strainer and add it directly to the sauce.

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