Spaghetti Carbonara

1.) Using a Dutch oven or deep pot, turn heat to medium and add the olive oil. Sauté onion until it becomes translucent in color. Then, add the minced garlic and cook for 1-2 minutes. 2.) Turn heat up to medium-high and add the chopped bacon/pancetta/sausage. Cook until you see good browning and color. Take out of pot and set aside. 3.) Add the broth and dried herbs to the pot. Stir to combine, then add salt and pepper to taste. 4.) Using your hands, break the pasta in half and put into the pot. Turn heat down to a simmer and put lid on for 10-13 minutes, until it reaches al dente. Periodically check and stir spaghetti to avoid pieces sticking together. 5.) While pasta is cooking, use a bowl to whisk the egg yolks with the heavy cream until fully combined. When the pasta is cooked, pour the mixture into the pot. Thoroughly mix into the cooked pasta to create a sauce. 6.) Turn off the heat and add the browned meat back into the pot, along with the shredded cheese and peas. Combine everything together in the pot. 7.) TOPPINGS: To my bowl of Spaghetti Carbonara, I love adding slightly toasted bread crumbs and extra shredded cheese, as well as a dash of smoked paprika! ENJOY :0)