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" Recipe courtesy of chef Cathal Armstrong. SERVINGS 4 to 6 INGREDIENTS 1/2 white onion, diced 8 ounces bacon, diced 1 pint whole milk 3 egg yolks 2 ounces Parmesan cheese 2 ounces peas (optional) 1 pound fresh fettuccine  Salt and fresh cracked black pepper, to taste 1 tablespoon of chopped parsley PREPARATION 1. In a pan, sweat bacon till crisp and then remove. Sweat onion till slightly translucent, then add bacon.  2. In a separate pot, cook peas; set aside. Bring water to a boil in large pot; cook fettuccine till it&amp;#039;s al dente. Set aside. 3. In a bowl, mix whole milk, egg yolks, and Parmesan. Add to bacon and onion mixture. Bring together as a sauce, and then add peas and fettuccine. 4. Add salt and pepper to taste, along with parsley. Back to chef Armstrong&amp;#039;s bio. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/best-chefs/a883/armstrong-carbonara-recipe/>