Spaghetti with Peas and Pancetta

I always enjoy making this when peas are in season, as it is just perfect with fresh peas. That being said you can use frozen peas, which have been thawed, but never canned peas.

You can also substitute linguine or penne rigate.


1 lb of high quality Pasta

4 Tbsp Butter
2 cups of fresh or frozen Peas, thawed
½ lb Pancetta, cubed
1 small Onion, minced
2 Eggs beaten
4 Tbsp Parmesan Cheese grated
Salt and Pepper

Start your water for cooking the pasta and once boiling and a bit of salt. Keep water boiling

Add two tbsp of the butter into your sauté pan, and add the beacon and brown well. Now add the pasta to the boiling water.

Stir in the minced onion and sweat it down until just translucent and then add the peas to the bacon and onion mixture, and continue cooking until the pasta is done.

Drain the pasta and add the other 2 Tbsp of butter, beaten eggs and bacon onion and pea mixture to the hot pasta. Season to taste with pepper and salt and serve immediately with parmesan cheese.

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