- 18 cups water
- 7/8 cup kosher salt
- 8 cups gluten-free quinoa spaghetti (or tonarelli, bucatini)
- 1 1/2 cups bacon (chopped)
- 1/2 cup yellow onion (chopped)
- 1 tablespoon garlic (minced)
- 1 tablespoon canola oil
- 3 tablespoons butter
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon chili flakes (crushed, or Calabrian chile oil, optional)
- 1 1/2 cups peas (cooked, frozen is fine)
- 1 cup parmesan cheese (grated plus 2 Tbsp. for garnish)
- 3 egg yolks (room temperature)
- Heat 18 cups water and 7/8 cup of kosher salt in a large saucepan over high heat.
- When water is rapidly boiling, add 8 cups pasta and cook to al dente. It should tell you the perfect cook time on the box, but it is usually 8 to 10 minutes.
- Taste the pasta to make sure it is cooked, then strain out water and set pasta aside. Reserve 1/2 cup of the pasta cooking water.
- Heat a large frying pan over medium-high heat.
- Add 1 1/2 cups bacon and cook for 4 minutes, stirring frequently.
- Add onion, garlic, canola oil, butter, salt, chili flakes, and pepper and stir.
- Cook another two minutes, stirring and scraping the sides of any onions or garlic.
- Add peas and cooked pasta, and reserved pasta water and cook for 2 minutes more, stirring to incorporate sauce and zucchini.
- Add Parmesan cheese and remove pan from heat.
- Let pan cool about 30 seconds, then add egg yolks and gently stir.
- Serve with 2 Tbsp. grated Parmesan on top and fresh cracked black pepper.