|Spaghetti pasta||1⁄2 Pound|
|Olive oil||1 Tablespoon|
|Pancetta||1⁄4 Pound, cut into 1/4 inch cubes|
|Frozen peas||1⁄2 Cup (8 tbs)|
|Grated pecorino cheese||1⁄4 Cup (4 tbs)|
Cook pasta according to package directions. Meanwhile, in a large skillet over medium-high heat, heat olive oil. Add pancetta and cook until golden, stirring occasionally, about 2 minutes. Drain all but 1 tablespoon of fat from the skillet.
Add frozen peas to a colander. When pasta is cooked, reserve 1 cup of the pasta water, then drain pasta in the colander, pouring over peas to defrost peas.
Shake colander to remove excess water then add pasta and peas to the skillet with the pancetta. Toss well.
In medium bowl, combine egg yolks, 1/3 cup of the pasta water and cheese and beat with a fork to combine. Add to pasta and toss together until well blended. Season to taste with salt and pepper. If the pasta seems dry, add additional reserved water. Garnish with parsley. Makes 2 main dish servings.
Note: If you prefer not to use raw egg yolks, use pasteurized egg yolks instead.