Pancetta & Pea Carbonara

Pancetta & Pea Carbonara

3 to 4 slices of thick pancetta, cubed
1 cup of peas
1 tbsp basil
4 egg yolks
1/2 cup milk or cream
200 g of Parmesan cheese

spaghetti

1. In a large pot boil the spaghetti for 11 minutes.

2. Meanwhile, saute the pancetta until a bit crispy.

3. Add the peas and basil. Lower heat and set aside.

4. In a small bowl beat the egg yolks, milk and 1/2 of the cheese.

5. Once the pasta is cooked, through the hot pasta into a serving dish. Add the egg mixture and toss together. The heat of the pasta will heat cook the egg slightly but will not scramble it.

6. Through in the pancetta and peas. Toss together and sprinkle with the rest of the Parmesan.