Spaghetti Carbonara

We made this for dinner tonight and it was totally awesome. The original recipe calls for a complex process of curing pork belly but guess what - I happened to have some bacon in the fridge and the recipe had this alternative to the pork belly fest - so in went the bacon.

- - - - -

Ingredients

12 ounces diced browned bacon
2 tablespoons bacon drippings
1 minced garlic clove
1/2 cup chicken broth
1/4 cup dry white wine

1 pound spaghetti
1 1/2 cups fresh shelled peas (from about 1 1/2 pounds peas in pods) or 1 1/2 cups frozen petite peas, thawed

2 large eggs
1/2 cup grated Parmesan cheese, divided
1/4 cup grated Pecorino Romano cheese
1/4 cup chopped fresh Italian parsley

Preparation

In large skillet bring first five ingredients so a simmer and keep warm.

Cook spaghetti in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add peas; cook 1 minute longer.

Meanwhile, whisk eggs in large bowl. Add 1/4 cup Parmesan cheese, Pecorino Romano cheese, and parsley; set aside.

Drain pasta, reserving 1 cup cooking liquid. Whisk 1/4 cup hot cooking liquid into egg mixture. Add pasta; toss to coat. Add mixture to skillet with pork and toss, adding more cooking liquid by tablespoonfuls if dry. Season generously with black pepper. Divide among bowls and serve, passing remaining 1/4 cup Parmesan cheese alongside.