Amber’s recipe, learned in a cooking class on her Phillippines-Vietnam trip
I love fettuccine or linguine (pasta lunga) best, but we only had pasta corta (short pasta) in the cupboard. Amber had a hankering for this as we had all the ingredients and had been eating my grandmother’s cooking for several meals by now (food is equal to love, for Chinese families — accept the gifts of food and be grateful).
400 g pasta of your choice
75 g Parmigiano-Reggiano (aged three years), grated
3-4 strips of bacon (if only we had guanciale or pancetta!)
100 g peas, frozen
2-3 cloves of garlic
Bring a pot of salted water to boil, while you do other things. Fry the bacon until crisp but not too overdone. Beat the eggs, and mix in the cheese. Season this with some salt and pepper. Mince the garlic. Saute the garlic until fragrant. Add the peas to cook them a little bit, or cook them in the pasta pot of boiling water for one minute like Jamie suggests.
When pasta is al dente, drain and make sure you reserve some pasta water (we did not, sadly). Toss the pasta, peas, and bacon all together in your pan. Season with fresh cracked pepper if you have a grinder. Now, make sure the pan isn’t too hot, or the eggs will scramble. Slowly add the cheese-egg mixture so the heat of the pasta cooks it, tossing all the while. Jamie also suggests adding pasta water to thin the sauce if need be. Garnish with some more freshly grated Parmigiano and slivered basil (we took a few leaves from the window herb “garden”).