Rigatoni alla carbonara

By jgroeneveld

With pancetta, peas and parmesan.

Ingredients

• 2 eggs
• 3/4 cup Pecorino Parmesan cheese, grated
• 1/2 tsp. salt
• fresh ground pepper
• 1 tbsp parslay, chopped
• 2 tbsp. butter
• 2 tbsp. olive oil
• 2 ounces pancetta, finely chopped
• 1/4 tsp. red pepper flakes
• 1/2 cup frozen peas
• 1/2 lb. rigatoni pasta

Preparation

Step 1

1. Beat eggs, parmesan cheese, salt, several twists of black pepper and parslay in bowl.

2. In large skillet over medium heat, melt butter and olive oil. Add pancetta, onion and red pepper, saute for about 10 minutes or until onion is soft. Add frozen peas, turn off heat and cover.

3. Cook rigatoni al dente- drain and return to pot.

4. Add pancetta mixture to rigatoni and cook over low heat 1 minute, tossing pasta to coat with oil and butter. Remove from heat. Stir in egg cheese mixture and toss vigorously. Top with fresh grated parmesan cheese and serve.