Ingredients

• 1 tbsp olive oil

• 3 oz pancetta (~ 3 slices of bacon, chopped)

• 1.3 oz dry white wine

• 1 large egg or 2 small eggs

• 1.5 oz grated Parmesan and/or Romano

• 2 cloves chopped garlic

• 8 oz spaghetti or linguine

• 10 oz sweet peas (~ 1 frozen bag)

Directions

1. Start cooking the pasta.

2. In a large bowl, combine eggs and cheese. Add salt and pepper.

3. Cook the pancetta and olive oil in a small skillet, stirring occasionally.

4. Warm up the peas.

5. Before the pancetta is done, add the garlic and cook for one more minute.

6. Add the white wine to the pancetta and simmer until the wine evaporates.

7. Drain the pasta and return it to the hot pot. Immediately add the egg/cheese mixture and the hot pancetta and fat. Stir throughly. (The hot pasta will cook the egg/cheese mixture.)

8. Add the warm peas.

References

• Adapted from Joy of Cooking, 75th Anniversary Edition, p329 by Rombauer, Becker, and Becker

Back to recipes