Rich & Creamy, Minus The Cream!
Prep Time: 30 minutes
Cooking Time: 20 minutes
1 box spaghetti noodles or fresh
1 cup of sauteed diced pancetta or bacon
1 cup frozen peas, thawed
2 cloves garlic, fine mince
1 1/2 cups reserved pasta water
1/2 cup olive oil
1 cup grated Parmesan cheese
4 egg yolks
Medium frying pan
Saute the diced Pancetta or bacon in a frying pan until slightly crispy and cooked through. Boil pasta in salted water according to box directions. Reserve 1 1/2 cups of pasta water. Drain pasta and add back to the pot and place back on burner on low heat. Add; pasta water, olive oil, garlic, egg yolks and stir and toss the pasta with tongs, so the eggs don’t curdle. continue tossing pasta and add peas and cooked Pancetta or bacon. Salt and pepper to taste. Remove from heat and allow to cool slightly. Toss in 1/2 cup of Parmesan cheese. (Cook’s Note) If you add the Parmesan cheese to extremely hot pasta, the cheese will melt and get clumpy. Plate pasta and garnish with some Parmesan cheese on top.