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This simple classic never gets old and is delicious enough for any occasion. Though the traditional recipe doesn’t call for peas, I had some leftover from my Lobster Corn Soup, and like to add something green to every meal.

Make sure to time this so the spaghetti is ready as the pancetta is done cooking – heat is essential here. As is copious amounts of freshly ground black pepper. Prosciutto or slab bacon can be substituted for the pancetta.

Serves four.

1 pound spaghetti (dry works well, but use fresh if you have it!)
4 ounces frozen peas
Olive oil
4 ounces pancetta, diced
4 medium garlic cloves, minced
2 eggs
1 cup – plus a tablespoon or two – of Parmesan, grated
2 tablespoons chives, chopped
Freshly ground black pepper

1. Bring a large pot of salted water to a boil, then stir in the pasta. Cook for 8 to 10 minutes or so, til pasta is al dente. Stir in the peas – they will defrost instantly) – then drain and rinse, reserving 1/2 cup of cooking liquid.

2. While the water is boiling, heat olive oil over medium flame in a very large pan. Add the pancetta and cook til crisp and fat is rendered – about 5 minutes. Add garlic after a minute or two and allow to soften.

3. In a bowl, beat the eggs, then whisk in 1 cup of Parmesan and most of the chives. Set aside.

4. Add the hot, drained spaghetti and peas to the pancetta and garlic and toss well to coat. Remove the pan from the heat (this is important!), then stir in the egg mixture til totally incorporated. Thin the sauce with a bit of reserved liquid,if necessary.

5. Season the pasta with salt and pepper to taste, then dish into serving bowls. Garnish with remaining Parmesan and chives.


Inspired by Tyler Florence