so so good! reminded me of Rome... *sigh*
ingredients (serves 2):
4 strips of bacon, cut into 1" pieces or 4 oz diced pancetta
1/4 of an onion, diced
1 egg yolk
1/2 cup grated Parmesan cheese
1/2 cup fresh or frozen peas, thawed
1/2 lb dried penne or other pasta shape
Fresh ground black pepper and salt to taste
1. Cook bacon in a skillet over medium low heat. When the fat begins to turn translucent and liquefy, add diced onions. Cook until bacon is crispy and onions are soft and browned. Remove the pan from the heat and set aside.
2. Bring a pot of of salted water to boil. While water is heating, whisk egg and egg yolk together in a small bowl. Add the grated cheese and whisk until cheese is coated with the eggs.
3. Add pasta to boiling water and cook according to the package. When pasta is al dente, drain and return cooked pasta to the pot.
4. Pour eggs, bacon, onions, and bacon drippings over the pasta. The hot noodles will cook the eggs and make a creamy sauce, but to avoid scrambling the eggs, you will need to work quickly and stir vigorously. Stir in peas and season with salt, if necessary (the cheese and bacon are already salty, so be sure to taste first). Top with lots of freshly ground black pepper and more grated Parmesan.
*adapated from Chow.com via dcist.