Yields1 Serving

 225g spaghetti
 6 strips bacon, cut in chunks
 2 cups fresh green peas
 6 egg yolks
 1 cup finely grated Parmesan or Pecorino-Romano cheese, divided
 1 teaspoon pepper
 ¼ teaspoon salt
 1 cup pea shoots

1

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

2

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.

3

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. 

4

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.

5

Divide among plates; sprinkle with remaining ¼ cup Parmesan and bacon. Top with pea shoots and serve with 2015 Chardonnay, Paul Bosc Estate Vineyard.

Recipe from the Canadian Living Test Kitchen

Ingredients

 225g spaghetti
 6 strips bacon, cut in chunks
 2 cups fresh green peas
 6 egg yolks
 1 cup finely grated Parmesan or Pecorino-Romano cheese, divided
 1 teaspoon pepper
 ¼ teaspoon salt
 1 cup pea shoots

Directions

1

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

2

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.

3

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. 

4

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.

5

Divide among plates; sprinkle with remaining ¼ cup Parmesan and bacon. Top with pea shoots and serve with 2015 Chardonnay, Paul Bosc Estate Vineyard.

Spring Pea Spaghetti Carbonara
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