Pasta Carbonara with Pancetta and Peas

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This is my go to dinner recipe for extra yolks!

So many of my favorite baking recipes call for lots and lots of egg whites, but what are you supposed to do with the yolks!? This easy and delicious pasta recipe is the answer!

Pasta Carbonara with Panetta and Peas

(Serves 3-4 persons for dinner when served with a green salad)

• 3 egg yolks

• ½ cup freshly grated Parmesan

• 3 tablespoons olive oil

• 3 garlic cloves, peeled and halved

• 5 ounce package uncured diced pancetta 

• alternatively, thick cut bacon slices can also be used, cut into ¼” strips

• 1/3 cup white wine (or dry vermouth)

• ½ cup frozen (petit size) peas

• 1 lb dried pasta (spaghetti or bucatini best shape for this preparation)

• ¼ cup finely chopped parsley

• 1 tablespoon butter

• salt and pepper to taste

• additional grated parmesan to serve

Method:

Mix egg yolks and grated Parmesan cheese on in a bowl until combined. Heat oil in a large skillet. Add garlic and cook over medium heat until golden, 2 minutes. Remove garlic and discard. Add pancetta (or bacon pieces if substituting) and cook stirring occasionally until crisp, 5 minutes. Add wine and frozen peas and simmer until liquid has just evaporated about two minutes. Remove skillet from heat.

Meanwhile, cook pasta in a large pot of boiling salted water until firm to the bite.  Drain, reserving ½ cup hot pasta water. Add drained pasta to the warm pancetta mixture in the skillet and toss well to coat. Add butter, then egg-cheese mixture, then parsley and toss after each addition to distribute - add in reserved pasta water as needed to keep the mixture smooth and easy to gentle mix in order to coat pasta evenly with the ingredients.

Season with freshly ground pepper, and salt only if needed. Serve immediately with extra grated Parmesan.