This delicious and flavorful pasta carbonara couldn’t be easier to make.
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
1/2 Teaspoon Ground Black Pepper
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.