Orecchiette Carbonara with English Peas and Pea Shoots

Name: Orecchiette Carbonara with English Peas and Pea Shoots
Ingredients: 2 tablespoons extra-virgin olive oil; 4 ounces applewood-smoked bacon, diced; 6 ounces pancetta, diced; 4 extra-large eggs; 4 extra-large egg yolks; 1 1/2 cups grated Parmigiano-Reggiano; 1 1/2 pounds orecchiette pasta (see Sources); 1 1/2 cups finely diced onions; 1 tablespoon minced garlic; 1 tablespoon thyme leaves; 2 cups freshly shucked peas (from 2 1/4 pounds in the pod); 3 ounces pea shoots; 2 tablespoons chopped flat-leaf parsley; Kosher salt and freshly ground black pepper

January 24, 2012

Spaghetti carbonara was one of the simpler dishes in my dad’s weekend repertoire, and it was by far my all-time favorite thing to make with him. After chopping the bacon, snipping the parsley, and grating the cheese, my sister and I would stand back and watch the grand master perform the final act. As he whisked the eggs and tossed in the piping-hot noodles, we marveled at the transformation of our seemingly simple and innocent ingredients into a magnificent bowl of indulgence. It all happened in a matter of seconds; unlike his laborious stews, which took hours to make, this meal was all about instant gratification. In the spring, I stray from tradition and add lots of sweet peas and pea shoots to Dad’s original formula. The shape of orecchiette pasta suits this dish well; the “little ears” capture the sauce inside, ensuring plenty of flavor in every bite. If you can’t find orecchiette, use spaghetti or penne.

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