DELI MEAT AND PEA ‘CARBONARA’

Whisk the egg yolks and whole eggs in the bottom of a large bowl until well beaten.  Add 1 cup of the parmesan cheese and whisk to combine.  Set aside.  It is important that you do this step before cooking your pasta so that your pasta is hot when you mix in the eggs which will cook from them the heat of the pasta and create a velvety sauce.

Bring a large pot of water to a boil (about 4-5 quarts).  Add the salt when bubbles start to form.  Cook the spaghetti for 8-10 minutes until al dente (slightly firm) in texture.  Reserve 1 cup of the pasta water before draining.

While the pasta is cooking, heat the olive oil in a large deep skillet over medium high heat.  Add the chopped onions and garlic and cook, stirring frequently, until soft and fragrant about 2-3 minutes.  Add the deli meat and cook until crisp, stirring frequently, about 2-3 minutes more.  Turn off the heat.

Drain the pasta and add it immediately to the pan.  Toss to combine the hot meat and onion mixture.

Very slowly whisk ¼ cup of the hot reserved pasta water into the eggs to temper them (so they do not scramble when you add the pasta).  Immediately add the pasta mixture from the pan into the bowl with the eggs and immediately and vigorously begin tossing and stirring with tongs to incorporate the eggs and cheese into the pasta.  Toss continuously for 1 full minute.  Add the remaining ½ cup cheese, black pepper, and ¼ cup of the remaining pasta water to the bowl and toss for at least another full minute until a creamy sauce has formed.  If you need to, slowly add a little more of the pasta water to loosen the sauce until it is creamy and coats the pasta. Toss in the scallions and peas.

Serve immediately in bowls garnished with more scallions and with more cheese on the side for sprinkiling.