Fettuccini Carbonara with Pancetta and Peas

Serves 4
None Specified

3 oz. thinly sliced pancetta, cut into 1" wide strips

1 tsp. minced garlic

1 cup heavy cream

3 pasteurized egg yolks, beaten

1/3 cup Kowalski's Grated Parmesan Cheese, plus extra for serving

1 cup frozen peas, thawed

9 oz. pkg. Kowalski's Fresh Egg Fettuccini

- kosher salt, to taste

- Kowalski's Coarse Ground Black Pepper, to taste


Bring a large pot of salted water to a boil. In a large sauté pan over medium heat, cook pancetta and garlic until pancetta is browned and crisp (about 5 min.). Using a slotted spoon, transfer pancetta to a paper towel-lined plate; discard all but 2 tbsp. fat from skillet. Add cream to pan, scraping up browned bits from bottom of skillet; heat 2 min. Slowly whisk cream into a bowl of egg yolks; add 1/3 cup Parmesan cheese. Transfer mixture back to the sauté pan; continue heating over low heat 4 min., whisking constantly. Add peas to the boiling water, cooking just until tender (about 1 min.). Using a slotted spoon, transfer peas to small bowl. Cook fettuccini in boiling water according to pkg. directions; drain. Stir pasta, pancetta and peas into cream mixture, tossing to coat. Season with salt and pepper; serve immediately, sprinkling with additional Parmesan cheese.