The key to this simple weeknight meal is cooking the eggs just enough to make a creamy sauce without overcooking them. So first, crisp the pancetta; then, while the pasta cooks, mix the eggs with the pecorino and Parmesan cheeses. While the drained pasta is still hot, toss it with the cooked pancetta and eggs. This method provides enough gentle heat to create a creamy, rich sauce and virtually eliminates the chance of scrambling the eggs. The addition of peas, though heavily debated, adds a touch of brightness to this classic Italian dish.
What to buy: Look for pancetta in gourmet groceries and Italian markets. Or you can make your own. In a pinch, you can substitute bacon.
This recipe was featured as part of our How to Make Pancetta project.
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