Farfalline Pasta Carbonara

Ingredients

• 6 slices good-quality bacon (5 ounces)
• plus additional Parmigiano-Reggiano for sprinkling
• 1 cup grated Parmigiano-Reggiano
• 1 pound farfalline (small bow-tie pasta)
• 1 (10-ounce) package frozen peas
• 4 large eggs (preferably organic)
• ½ teaspoon kosher salt

Cut bacon crosswise into 1/4-inch-wide strips and cook in a large heavy skillet over medium heat, stirring occasionally, until crisp. Remove from heat. Cook farfalline in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package directions, stirring in peas ...

View full recipe at Epicurious