Sunday Suppers at Lucques, a cookbook by Suzanne Goin, is easily one of my top three favorite cookbooks. Here is a great idea for pea shoots (you can find them at Shooting Star Farm booth, in Hailey and Ketchum).
2 Tbs olive oil; 4 oz. applewood-smoked bacon, diced; 6 oz pancetta, diced; 4 extra-large eggs; 4 extra large egg yolks; 1 1/2 cups grated Parmigiano-Reggiano; 1 1/2 pounds orecchiette pasta or spaghetti or penne; 1 1/2 cups finely diced onions; 1 Tbs minced garlic; 1 Tbs thyme leaves; 2 cups freshly shucked peas; 3 oz pea shoots; 2 Tbs choped flat-leaf parsley (see Prairie Sun Farms); salt and pepper.
Bring a large pot of heavily salted water to a boil. Heat a large Dutch oven over high ehat for 1 minute. Swirl in the olive oil, and add bacon and pancetta. Turn the heat down to medium-high and cook about 5 minutes, stirring occasionally, until the bacon and pancetta are slightly crisped but still tender.
Meanwhile, whick the eggs, egg yolks and 1 1/4 cup cheese together in a large stainless steel bowl. Season lightly with salt and pepper. Drop the pasta into the rapidly boiling water. Add the onion, garlic and thyme to the bacon, cook about 6 minutes, stirring occasionally, until the onion is translucent. Just before the pasta is ready, stir in the peas, coating them well with the onion and bacon.
As the pasta cooks, measure out and reserve about a cup of the hot pasta water. When the pasta is al dente, drain it and immediately add it to the bacon mixture, with 1 tsp salt, tossing well. Grind lots of black pepper into the pot, and cook 1 to 2 minutes more, stirring well to incorporate. Add the pasta to the eggs, stirring vigorously to “cook” the eggs and coat the pasta in the egg “sauce”. Season with salt and pepper to taste. If the mixture seems too thick, add a little of the reserved pasta water. Toss in the pea shoots and parsley and transfer to a warm shallow bowl. Spring the remaining 1/4 cup cheese over the top.
