Carbonara Sauce with Peas
- Yield: 4 - 6 1x
- 2 tablespoons extra-virgin olive oil
- 4 ounces pancetta or slab bacon, cubed or sliced into small strips
- 4 garlic cloves, finely chopped
- 2 large egg yolks
- 1 cup peas (optional)
- 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
- Freshly ground black pepper
- 1/2 cup fresh flat-leaf parsley, chopped
- Prepare the sauce while the pasta is cooking to ensure that the pasta will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
- Heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic and peas into the fat and saute for less than 1 minute to soften.
- Add the hot, drained pasta to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the egg yolks and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.)
- Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Garnish with Parsley.