Spaghetti Carbonara

In a medium sauté pan, cook 6 oz. Boar's Head Diced Pancetta over medium-low heat until crispy, adjusting heat down as necessary to ensure it does not burn. Drain pancetta on paper towel-covered plate; set aside. In a large pot of salted water, cook 16 oz. dry spaghetti noodles according to pkg. directions (do not overcook); near the end of cooking time, scoop approx. ¾ cup of pasta cooking water from the pot and reserve it. While pasta cooks, whisk together 1 cup freshly grated Parmesan cheese and 4 eggs in an extra-large mixing bowl; season generously with freshly ground Kowalski's Black Peppercorns. Place ½ cup thawed frozen peas in the colander where you will drain the pasta. When pasta is done, drain over the peas. Quickly move hot pasta and peas to the mixing bowl with the cheese and egg mixture; stir quickly and vigorously to coat pasta. Add hot reserved pasta water a bit at a time with additional cheese, if desired, until sauce reaches desired consistency. Move pasta to a serving bowl; garnish with reserved pancetta, more cheese, pepper and chopped fresh Italian parsley. Serve immediately.

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Our wine pick for this pasta is Tamellini Soave Classico from Veneto, Italy. This fresh, straw-colored white has a fragrant, flowery and fruity scent with hints of almond and a soft finish.

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