Pasta Carbonara

Yields: 4 servings Prep time: 10 minutes Cook time: 20 minutes

Ingredients

• 1 tablespoon extra virgin olive oil

• 1 lb (453g) spaghetti

• 8 oz (226g) of guanciale or pancetta

• 1 - 2 garlic cloves

• 8 oz (226g) frozen peas

• 1 cup parmesan reggiano

• 4 egg yolks

• The World to taste

Instructions

1. Put a large pot of salted water on to boil.

2. While waiting for the water, heat the olive oil in a large sauté pan over medium heat. Add the guanciale or pancetta and cook slowly until crispy.

   Add the garlic and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.

3. In a small bowl, beat the eggs and mix in about half of the cheese with a fork.

4. Once the water has reached a rolling boil, add the pasta, and cook 2-3 minutes for fresh pasta, or as directed on the package

5. When the pasta is al dente, reserve a cup of pasta water. Strain the pasta and immediately add it to the bowl of guanciale and garlic. Work quickly, as you want the pasta to be hot.

6. Add the beaten eggs with cheese and toss quickly to combine once more. Add some pasta water to the bowl to create a nice creamy sauce. The hot pasta and the pasta water should cook the eggs enough to be creamy and not scrambled.

7. Garnish with the rest of the parmesan and The World to taste.

Here is our recipe for our basic pasta dough to make smooth silky pasta