Spring Pea Spaghetti Carbonara

MAKES 4 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 25 MINUTES

225 g spaghetti 6 strips bacon, cut in chunks 2 cups fresh green peas 6 egg yolks 1 cup finely grated Parmesan or PecorinoRomano cheese, divided 1 tsp pepper ¼ tsp salt 1 cup pea shoots (optional)

In large pot of boiling water, cook pasta according to package directions. Reserving 1 cup of the cooking liquid, drain.

Meanwhile, in large nonstick skillet, cook bacon over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.

Drain all but 2 tbsp fat from pan. Return half of the bacon to pan; add peas and cook over medium heat, stirring, until heated through, about 1 minute. Remove from heat. Add pasta and ½ cup of the cooking liquid; toss to coat.

In bowl, whisk egg yolks with ¾ cup of the Parmesan. Working quickly, scrape egg yolk mixture, pepper and salt into pasta mixture; toss until sauce is thickened, adding additional cooking liquid if needed to reach desired consistency. Divide among plates; sprinkle with remaining ¼ cup Parmesan and bacon. Top with pea shoots (if using).

PER SERVING about 531 cal, 25 g pro, 24 g total fat (9 g sat. fat), 54 g carb (6 g dietary fibre, 5 g sugar), 317 mg chol, 890 mg sodium, 372 mg potassium. % RDI: 17% calcium, 31% iron, 22% vit A, 17% vit C, 97% folate.