Breakfast for dinner, the Italian way! This recipe uses crispy pancetta, peas, and fresh eggs and egg yolks that are cooked into a thick sauce with the heat of the cooked pasta. Plenty of black pepper and Pecorino Romano cheese finish off this comfort food.
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.... Read More