Fettuccini Carbonara with Pancetta and Peas

Serves 4
  • 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.