Ingredients

• 2 tsp olive oil
• 8 oz pancetta, diced
• 10 oz spaghetti
• 3 eggs
• 1/3 c. grated Pecorino or Parmigiano-Reggiano
• salt to taste
• 1/4 tsp black pepper, plus more to taste
• 1 c. baby sweet peas, thawed not cooked
• 1 cup reserved pasta water

Directions

1. Heat ol in a large skillet over medium heat. Add pancetta, stirring occasionally, until evenly browned and crispy, 5-10 minutes. Transfer to paper towels to drain.

2. Meanwhile, cook spaghetti as directed until all dente. Reserving 1 cup pasta water, drain spaghetti and return to pot.

3. Whisk eggs, half of cheese, the salt and pepper in a bowl until smoother. Gradually whisk in 1/2 cup of reserved pasta water. Stir egg mixture into pasta until creamy and slightly cooled. Stir in pancetta. and fold in peas. Top with remaining cheese and additional pepper. Stir in remaining 1/2 C PASTA WATER A LITTLE A A TIME TO REACH DESIRED CONSISTENCY

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