This is a classic recipe of obscure origins that Wikipedia says dates back to the mid-20th-century. It's classically made with long, thin pasta like spaghetti and linguine. Personally, I prefer shorter pastas. They're easier to eat with a fork without slurping.

Original recipes call for using all the bacon drippings as well, but I had a small heart attack just reading the recipe. If you choose, reserve it and add it when you add the eggs to the pasta.

PASTA CARBONARA

• 5 slices bacon
• 8 oz. farfalle or other small pasta
• 2 cups frozen peas, not thawed
• 4 eggs
• 1 cup grated Parmesean cheese (about 2 oz.)
• 1/4 tsp. salt

Cook the bacon until crisp. Drain and chop into small pieces. Set aside.

Combine the eggs, Parmesan, and salt in a small bowl and whisk until combined.

Cook the pasta in boiling, salted water according to package directions. About 4 minutes before the pasta is done, add the peas to the boiling water. Cook until the pasta is al dente. Drain the pasta and peas and return to the cooking pot.

Over low heat, add the egg mixture to the pasta and stir until the sauce is thickened and the cheese is melted.

Note: The canonical recipe uses the heat of the pasta to cook the eggs, but I find that isn't enough and the eggs are too runny for my taste. How long you cook it is up to you, just be careful not to use high enough heat to make scrambled eggs.

Serve to plates and top with chopped bacon.

Source: Adapted from an epicurious.com version of a classic recipe.