Spaghetti Carbonara with Pancetta and Peas is a classic Italian pasta dish that is easy to make and absolutely delicious. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
- 1 pound of spaghetti
- 1 cup of pancetta, diced
- 1 cup of frozen peas
- 4 egg yolks
- 1 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1/4 cup of olive oil
- Salt and pepper to taste
Begin by boiling a large pot of salted water and cook the spaghetti according to package instructions until it is al dente. While the spaghetti is cooking, heat the olive oil in a large skillet over medium-high heat. Add the pancetta and cook until it is crispy, about 5-7 minutes. Add the garlic to the skillet and cook for an additional minute.
Once the spaghetti is cooked, reserve 1 cup of the pasta water and drain the rest. In a separate mixing bowl, whisk together the egg yolks and grated Parmesan cheese until well combined. Add the reserved pasta water to the skillet with the pancetta and garlic, and bring to a simmer.
Add the cooked spaghetti to the skillet with the pancetta and peas, and toss until the spaghetti is coated in the pancetta and pea mixture. Remove the skillet from the heat and add the egg and Parmesan cheese mixture to the skillet. Toss the spaghetti until the sauce is creamy and the egg yolks are cooked through. Serve the Spaghetti Carbonara with Pancetta and Peas hot, garnished with additional Parmesan cheese and black pepper.
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