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farfalle carbonara

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This is a very simple take on the classic carbonara. The farfalle give it a special festive feel and it, like its Roman namesake, always qualifies as a "comfort" meal. This recipe is adapted from the Zazu Restaurant and Farm (Santa Rosa CA) version. The key to theirs is that they use house-made bacon and their own farm-fresh eggs. Why not go for the freshest ingredients you can find -- it makes the difference. For the classic version: spaghetti carbonera.

for the sauce:

six ounces of high-quality bacon
one ten-ounce package of frozen peas (fresh peas, obviously, if they are available)
four large eggs
two tablespoons fresh parsley, chopped
one cup freshly grated pecorino Romano (or parmesan)

for the pasta:

one pound of farfalle

Boil the peas in a pot with salted water for the minute or so required to get them just barely tender.

Cut the bacon crosswise into one-quarter inch strips, and cook in a heavy skillet over medium heat. Stir occasionally; cook until crisp. Set aside (do not drain).

Bring 4-5 quarts of water to a boil. Add two tablespoons of salt. Drop in the pasta and stir. Continue cooking until al dente (or just a touch short of al dente). Reserve one cup of the pasta liquid and drain.

Meanwhile, whisk together the eggs, the cheese a teaspoon of salt and some grinds of the pepper mill in a large bowl.

Add the pasta to the bowl with the egg mixture, along with the bacon and drippings. Add enough of the reserved pasta liquid to keep it moist. Stir. Taste for salt and pepper. Add more liquid if needed.

Serve in heated bowls, and top with the parsley.