- 1 pound spaghetti
- 2 tablespoons olive oil
- 4 oz pancetta
- 1 tsp crushed red pepper flakes (or none at all if spice sensitive)
- 3 cloves finely minced garlic (I use this)
- 1 cup dry white wine (I use chardonnay)
- 2 egg yolks
- 3 cups finely shredded parmigiano reggiano
- 1/2 cup frozen peas
Start by getting your pasta water ready and cook your pasta to package directions. In a separate stove top pot, heat olive oil to a medium heat. Add pancetta (it should sizzle when added). Cook pancetta for about 4 minutes before adding crushed red pepper and garlic. Cook on medium for another 4 minutes, turning down heat slightly if garlic browns. Add wine and scrape browned bits off bottom of pan. Cook for about 4 minutes before turning down heat to low. Add peas, then simmer until pasta is done.
When pasta is done, reserve 1 cup of pasta water. This is very important.
This next part will vary from my IG stories. I usually add egg yolk directly to my pasta, but the way I’ll describe here is better for cooking the eggs…
Add 1 tablespoon of pasta water to egg yolks and mix until incorporated. Then add another tablespoon and mix. Slowly add the remaining pasta water and mix. The tempering of the eggs will keep them from scrambling when added to the pasta and will cook them*.
Next, add pasta to pancetta mixture. Then add 1/2 of the pasta water/egg yolk mixture to the pasta and pancetta. Mix well with a wooden spoon. Add 1/3 of the shredded cheese and stir. Add the rest of the water/egg mix and another 1/3 of the cheese and mix. Then add the remaining cheese and mix. The sauce should be silky and smooth! If it’s too liquidy, continue to stir over low heat. If it’s too dry, add a little more pasta water.
Serve with more shredded parmigiano on top!
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