Ingredients
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12 oz gluten-free spaghetti
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1 cup frozen peas
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2 tbsp olive oil
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2 slices bacon, chopped
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1 medium onion, finely chopped
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2 large eggs
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2 egg yolks
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1/4 cup grated Parmesan, plus more for serving
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1 lemon
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3 tbsp finely chopped parsley (optional)
Steps
1
Heat a large pot of salted water to a boil on high. Cook the spaghetti according to package directions. To pot, add peas and cook another 30 sec. Reserve ½ cup cooking liquid before draining.
2
Meanwhile, in a 10-inch skillet, combine the oil and bacon. Cook 6 min. on medium, until browned, stirring occasionally. With slotted spoon, transfer to a large bowl. To skillet, add the onion and season with salt. Cook 5–6 min., until caramelized, stirring occasionally. Remove skillet from heat.
3
To bowl with bacon, add the whole eggs, egg yolks, and Parmesan. Whisk until smooth. Season generously with pepper. From lemon, grate 2 tsp zest into bowl. Squeeze 2 tbsp juice into skillet with onions, scraping up any browned bits.
4
Add cooked spaghetti and peas to bowl with eggs. Toss to coat spaghetti. Add onion mixture from skillet, as well as the parsley, if using. Toss to combine, adding some reserved cooking liquid if needed. Season with salt and pepper to taste.
