INGREDIENTS:
3 1/2 ounces pancetta- cut into cubes
1/2 c English peas
12 ounces spaghetti
2 large eggs & 2 egg yolks- room temperature
1/3 c grated pecorino Romano
1/3 c grated Parmesan
Coarsely ground pepper
1 tbsp olive oil
Place a large pot of lightly salted water over high heat, and bring to a boil.
In a mixing bowl, whisk together the eggs, yokes, pecorino and parmesan cheeses. Season with a pinch of salt and a generous pinch of black pepper.
Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add pancetta and sauté until the fat renders and the pieces become crispy. Take out of skillet and set aside on a paper towel. Add a little more olive oil and English peas, sauté until tender. Take off heat and set aside.
Add pasta to boiling water. Boil until al dente. Reserve 1 cup of pasta water, then drain the pasta and add back to the pan. Add cooked pancetta, English peas and stir in the egg and cheese mixture. Add reserved pasta water slowly, while stirring. Do not add all of it- about 1/2 a cup should be good, but add more if you prefer.
Plate and add more grated cheese and fresh cracked pepper.
Enjoy while hot :)