I had a pet theory about pasta carbonara. To me, it seemed like the quintessential late winter, early spring dish. Before being able to buy whatever ingredients whenever we wanted, eating with the seasons was the only option. In the late winter and early spring, the only meat still hanging around was doing it quite literally. It was cured. Like bacon, pancetta and guanciale. And some of the earliest spring veggies are peas. And, despite it being less than traditional, I like mine with peas. Probably because the green makes me feel less guilty about the pork fat and cheese. Or, because I really like peas. When I did a little research on the matter, it seems that pasta carbonara is really an austerity measure dish. The simple ingredients make plain pasta feel fancy and you can serve a delicious dish on the cheap.

2 – 3 slices bacon, pancetta or guanciale (most traditional); small dice
2 eggs
½ pound spaghetti
salt and pepper
2 – 4 tablespoons grated pecorino

Butter (optional, nontraditional addition)
1 cups peas (optional, nontraditional addition)

Bring a large pot of water to a boil.

Meanwhile, add the diced bacon to a large skillet on medium heat. Cook until bacon is cooked thoroughly and looks brown and crispy. Remove the bacon from the skillet and reserve. Remove all but a tablespoon of the bacon grease.

Check on the water. Once it’s boiling, add 2 tablespoons salt. Then add the pasta and cook according to the directions on the package of the pasta you use. Set the timer a minute or so short of your pasta’s suggested al dente timing. Since you’re going to add the cooked pasta to your skillet, leaving it just shy of al dente will prevent it from getting overcooked in the skillet.

While the pasta is cooking, add 2 tablespoons of butter, ¼ teaspoon of black pepper and the cup of frozen peas to the skillet. Once everything is warmed and distributed, remove from heat.

Strain the pasta. Add it and the bacon to skillet. Place back on medium high heat. Scramble the eggs in a small bowl. Add to the skillet and stir quickly until egg has cooked completely and distributes through the pasta. Add the pecorino and stir thoroughly. Serve and enjoy.