8 ounces extra-thick bacon cut into lardons
1 large egg plus 1 yolk
1/2 cup grated Locatelli pecorino
1/2 cup heavy cream
1 pound spaghetti
1/2 cup thawed frozen peas
few gratings nutmeg
1. Start a large pot of salted water to boil.
2. Whisk together the eggs, cheese and cream in a small bowl. Start the bacon in a cold large skillet, turn up heat to medium and cook until browned and crisp. Meanwhile, start cooking the pasta. Have a large bowl ready for the pasta and sauce.
3. When the pasta is al dente, quickly drain and place in the waiting bowl. Toss in the egg mixture. Scoop the bacon and a few tablespoons of the rendered fat into the pasta and toss to coat. Add the peas, toss. Finish with several gratings of nutmeg.