1/2 pound pancetta or thick sliced bacon, diced
2-4garlic cloves, minced
3-4 whole eggs
1 cup grated parmesan, fresh mozza ball
1 pound spaghetti pasta or fettuccine
1CUP frozen peas
Salt and black pepper
While the water is coming to a boil, heat the olive oil in pan over medium heat. Add the bacon or pancetta and cook slowly until crispy.
Add the garlic and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.
In another bowl, beat the eggs and mix in about half of the cheese.
Once the water has reached a rolling boil, add the dry pasta and frozen peas, and cook, uncovered.
When the pasta is al dente, move to the bowl with the bacon and garlic. Let it be dripping wet. Reserve some of the pasta water.
Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It’s the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce.
Toss everything til combined.
Add the beaten eggs with cheese and toss quickly to combine once more. Add salt pepper to taste. Add some pasta water back to the pasta to keep it from drying out.
