Serves 4
Prep Time: 5 minutes

Ingredients:
3 qt. water
3 tbsp. kosher salt
16 oz. angel hair pasta
1 tbsp. extra virgin olive oil
8 strips bacon, chopped
2 shallots, minced
1 garlic clove, minced
1/2 cup white wine
1 tbsp. white balsamic vinegar
1 cup heavy cream
1/2 cup frozen sweet peas, thawed
2 eggs, lightly beaten
2 tbsp. Parmesan cheese, grated

Directions:
Fill Chef Series 6-Qt./5.7 L Dutch Oven with water and add kosher salt. Bring to a boil over high heat, add pasta and cook 3 minutes or until pasta is al dente. Drain pasta, run under cool water to stop cooking. Once drained fully, add olive oil and toss to prevent sticking. Preheat Chef Series 11"/28 cm Fry Pan over medium heat. Cook bacon, draining excess fat as needed. Once the bacon is crispy, add shallots and garlic. Cook 3-5 minutes or until shallots are translucent and garlic is fragrant. Add wine to pan to deglaze. Reduce by half and add vinegar and heavy cream. Simmer over medium heat 5-7 minutes. Add peas and remove pan from heat. Take lightly beaten eggs and temper by slowly combining 2 tbsp. of the heated sauce. Stirring constantly, add the mixture slowly into the sauce, taking care not to scramble the eggs. Serve pasta with 1/4 cup sauce and Parmesan cheese.