This delicious and flavorful pasta carbonara couldn’t be easier to make.
Recipe
Serves 3-4
INGREDIENTS
- 1 Pound Linguine Pasta
- 6 Ounces Pancetta
- 1 Cup Frozen Peas, Thawed
- 3 Cloves Garlic
- 3 Large Eggs
- 2 Large Egg Yolks
- 3/4 Cup Grated Parmigiano-Reggiano Cheese
- 1 Tablespoon Olive Oil
- Kosher Salt
- 1/2 Teaspoon Ground Black Pepper
INSTRUCTIONS
- In a large skillet, heat olive oil over medium heat. Add the Pancetta and garlic; saute until slightly crispy. Set them aside.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Meanwhile, in a separate bowl whisk the eggs together and then add in the parmigiano cheese. Add this cheese and egg mixture to the pancetta and garlic.
- Mix the cooked pasta and peas into this mixture. Taste and season with pepper. Serve immediately. Fried egg is optional.
