0/5
(0 Votes)
Ingredients
- 12 oz spaghetti
- 1/2 cup frozen peas, thawed
- 4 slices, thick cut bacon cut into 1/4 in pieces
- 1 large egg yolk
- 3 TBSP half and half
- kosher salt and pepper
- 1/2 cup parmesan
- 1 TBSP, fresh tarragon, chopped
- 1 TBSP olive oil
- 4 scallions, sliced
Preparation
Step 1
Cook pasta and add the peas the last 30 seconds of cooking. Reserve 1 cup of the cooking liquid drain the pasta and peas and then return them to pot.
Meanwhile, cook the bacon until crisp, 6-8 min. Transfer to paper towels. Wipe out the skillet.
In a small bowl whisk together the egg yolk, half and half, salt, pepper, tarragon and parmesan.
Heat oil in skillet and add scallions cook until they become soft about 1-2 minutes, remove from heat.
Add drained pasta, peas and bacon to skillet. Add the egg mixture and toss to coat adding some of the reserved pasta water so pasta is not dry.