Farfalline Pasta Carbonara
(Pasta Farfalline alla Carbonara)
Ingredients:
6 slices pancetta (5 ounces)
1 pound Farfalline (small bow-tie pasta)
1 (10-ounce) package frozen peas (not thawed; 2 cups)
4 large eggs
1 cup grated Parmigiano-Reggiano cheese plus additional for sprinkling
1/2 teaspoon kosher salt
Directions:
Cut pancetta crosswise into 1/4-inch wide strips and cook in a large heavy skillet over medium heat, stirring occasionally, until crisp.
Remove from heat.
Cook farfalline pasta in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package directions, stirring in peas 4-5 minutes before pasta is 'al dente'.
Whisk together eggs, cheese, kosher salt, and 1 teaspoon pepper in a large bowl.
Reserve 1 cup pasta-cooking water, then drain.
Add pasta to eggs along with 1/2 cup reserved cooking water and pancetta with drippings, tossing to combine.
Add more cooking water to moisten if necessary.
Season with salt and pepper. Makes 6 (main course) servings.