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 and serve with 2015 Chardonnay, Paul Bosc Estate Vineyard.
Recipe from the Canadian Living Test Kitchen
Ingredients
Directions
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 and serve with 2015 Chardonnay, Paul Bosc Estate Vineyard.