Lentil Carbonara

Directions

1. In a large pot of salted boiling water, add pasta and cook according to package instructions. Drain and set aside, reserve 1 cup (250 mL) of pasta water.
2. To a large skillet, add bacon and sauté over medium to low heat until crisp and rendered. Transfer bacon to a bowl using a slotted spoon and add lentils to pan and continue cooking to heat through.
3. Add cream and crème fraîche and bring mixture to a simmer. Whisk egg yolks into the sauce and fold in gruyere, and pecorino.
4. When cheese is melted and sauce is smooth, stir in black pepper.
5. Add pasta, bacon, oregano, and basil to the skillet and toss well to combine.
6. Adjust sauce consistency with pasta water if desired.
7. Serve immediately.