Ingredients:
- 1 pound spaghetti
- 4 large egg yolks
- 1 cup grated pecorino romano cheese
- 8 ounces pancetta, diced
- 1 cup frozen peas
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Image description: A photo of all the ingredients for the Carbonara with Pancetta and Peas recipe laid out on a wooden table. The ingredients include spaghetti, egg yolks, pecorino romano cheese, pancetta, frozen peas, garlic, salt, black pepper, and olive oil.
Instructions:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Drain the pasta and reserve 1 cup of the pasta water.
- In a small bowl, whisk together the egg yolks, pecorino romano cheese, salt, and black pepper. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Add the garlic and cook for an additional 1-2 minutes.
- Add the frozen peas to the skillet and cook for 2-3 minutes, until heated through.
- Reduce the heat to low and add the drained spaghetti to the skillet. Toss to combine.
- Add the egg yolk mixture to the skillet and toss to coat the spaghetti. If the sauce is too thick, add some of the reserved pasta water to thin it out.
- Divide the Carbonara with Pancetta and Peas among four plates and serve immediately.
Image description: A photo of the finished Carbonara with Pancetta and Peas dish on a white plate with a fork. The dish is garnished with chopped parsley and grated pecorino romano cheese.
This Carbonara with Pancetta and Peas recipe is sure to be a hit with your family and friends. It's quick and easy to make, and the combination of savory pancetta and sweet peas is simply irresistible. Give it a try tonight and see for yourself how delicious it can be!