Serves 4-6
340 g bacon
1 clove garlic, minced
½ cup chicken broth
¼ cup white wine
1 lb spaghetti
1 ½ cups fresh shelled peas
2 large eggs
½ cup parmesan cheese, divided
¼ cup Pecorino Romano cheese
¼ cup fresh Italian parsley
Black pepper
Dice bacon and cook until browned and crisp. Drain all but 2tbsp of the drippings. In a pan with cooked bacon and drippings, add half of minced garlic, chicken broth and white wine. Bring to a simmer and keep warm while you cook the pasta.
Cook spaghetti in large pot of boiled salted water until almost tender but still firm to bite, stirring occasionally. Add peas and cook one minute longer.
Meanwhile, whisk eggs in a large bowl. Add ¼ cup of both cheeses and parsley. Set aside.
Drain pasta, reserving 1 cup of pasta cooking liquid. Whisk ¼ cup of hot cooking liquid into egg mixture. Add pasta and peas, toss to coat. Add to bacon and toss, adding more cooking liquid a little at a time if necessary.
Season generously with black pepper. Serve with additional parmesan.