Creamy Carbonara with Bacon

Ingredients

10 slices thick cut Indiana Kitchen bacon diced

1 pound pasta (elbow macaroni, penne, shells or other)

3 large eggs

1 cup grated parmesan cheese

1 cup your choice of peas

1/2 tsp Kosher salt

1/4 tsp coarse ground black pepper

Serving: 6 servings

Instructions

1. Cook pasta according to package directions but stopping short a minute less than package's cooking time. (Pasta will finish cooking in later step.) Drain pasta, reserving 1/2 cup of pasta water.

2. While pasta cooks, add bacon to a large skillet and cook until crispy. Turn off the heat, remove the bacon with a slotted spoon and then add the drained pasta to the skillet and toss it in the bacon fat.

3. Add eggs, salt, pepper, and parmesan cheese to a large bowl and whisk well. Then add mixture slowly to the hot pasta while tossing it to prevent scrambling.

4. Add peas and 1/4 cup of pasta water, one tablespoon at a time, tossing again to create a silky consistency to the pasta. Top with the bacon before serving.