Posted by Jennifer (the student) on February 21, 2013


This recipe is so tasty and rich, I do not make it very often because of that. But each time I make it wonder why I don’t make it more often.


  • 16 oz package of pasta (any type you like, I used Fusilli Bacati)
  • 2 TBSP olive oil
  • 1 large onion, finely chopped
  • 1 clove garlic, minced
  • 4 oz package of pancetta (I found mine at Trader Joe’s)
  • 6 egg yolks
  • ½ cup Parmesan cheese, freshly grated
  • 10 oz package peas (fresh or frozen)
  • Tabasco (a dash or more, to your taste)
  • sea salt –to taste
  • fresh ground pepper – to taste


  1. Cook pasta according package directions.
  2. Meanwhile in a large sauté pan over medium heat, add olive oil, onion and garlic, sauté for 5 minutes and then add the pancetta. Cook for an additional 5 minutes. Take off the heat and add the peas and combine. Set aside.
  3. A few minutes before the pasta is done cooking, whisk together the egg yolks, Parmesan cheese and one ladle of pasta cooking water.
  4. Once the pasta is done cooking, strain all water and return the pasta to the stockpot.
  5. Add onion mixture, Tabasco, salt and pepper to the stockpot with the pasta and combine. Then add the egg and cheese mixture and thoroughly combine. Then let it sit for 2 minutes.
  6. Then serve and enjoy.
  • I like this topped with a little fresh grated Parmesan Cheese.
  • My pasta took a long time to cook but if you are using thinner pasta that cooks quickly, it might work out better if the onions were sautéed before starting the pasta.

♥ ♥

My Turn (for us)Addicted Button 2, Addicted to Recipes Butoon, v@mop it up mondaysChef In Trainingkatherines cornerThe Mandatory Mooch

Print Friendly, PDF & Email