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Carbonara Sauce with Peas

Ingredients

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  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.)
  4. 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.
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