1 pound pasta (I use orecchiette or shells)
1 cup frozen peas
12 ounces center-cut bacon, cut into 1/2-inch pieces
1/2 cup dry white wine
3 large eggs
6 ounces Parmesan cheese, shredded or grated (About 2 cups)
3-6 cloves garlic, minced
Ground black pepper
1. Bring a large pot of water to boil and cook pasta as directed on package. Place frozen peas in colander and drain pasta over the peas to thaw.
2. Heat a large skillet over medium heat and add bacon. Stirring occasionally, cook until crisp. Drain bacon and return to skillet.
3. Add white wine to skillet and simmer until the wine is mostly reduced, about 5 minutes. Remove from heat.
4. Meanwhile, crack eggs into a bowl and whisk well. Stir in cheese and garlic.
5. Add hot pasta and peas to the egg mixture and stir well until the pasta is coated, the egg is cooked, and everything is evenly mixed. Then add the bacon mixture and season with salt and pepper.
I’m not sure where the original inspiration for this method came from. I went through a phase where I was trying to find the perfect carbonara and would make a new recipe every week. I tried baked carbonaras and stovetop ones like this, and this was the winner after months of trials. I like that the garlic isn’t cooked so it’s nice and flavorful.
I make this with orecchiette because I like to be able to stir pasta dishes that are sauced prior to serving. I also like the way the orecchiette cups the peas and other ingredients.
Shown here with Filet Mignon with Balsamic Syrup and Goat Cheese.