Ingredients

• 450g Misko Macaroni Pastitsio
• 200g Bacon, pancetta, or guanciale
• 3 Large egg yolks (about 54g)
• 2 Large whole eggs (about 100g)
• 130g Pecorino Romano
• 9g freshly cracked black pepper
• 1-2 cups reserved pasta water
• 1cup frozen English peas (optional)
• Salt to taste

Directions

1. Bring a large pot of water to a boil. Salt it lightly.
2. In a bowl, whisk together: egg yolks, whole eggs, pecorino, black pepper. The mixture should be thick and cohesive.
3. Cook the bacon starting in a cold pan and bring it to medium-low heat until all the fat is rendered and you are left with crispy lardons, remove the lardons but leave the rendered fat in the pan.
4. Cook the pasta until 1 minute shy of al dente. Strain but reserve 1-2 cups of the pasta water.
5. Transfer the pasta directly into the pan with the rendered pork fat. Add a small amount of pasta water and toss vigorously to coat the pasta in the fat.
6. Temper the egg and cheese mixture with a small amount of pasta water, stir quickly so that the eggs do not begin to scramble.
7. Add the mixture to the pan with the pasta and toss continuously, add small amounts of pasta water as you toss until you reach your desired texture/consistency
8. Add the frozen peas if using and toss to heat through and coat with sauce
9. Top with crispy bacon lardons and serve.