2 large Eggland's Best eggs
3/4 cup grated Parmesan cheese, divided
1 cup frozen peas
1/2 cup loosely packed chopped fresh basil
1/4 teaspoon freshly ground black pepper
6 ounces pancetta or bacon, chopped
2 large cloves garlic, minced
3 tablespoons olive oil
1/2 cup dry white wine
1 teaspoon kosher salt
3/4 pound spaghetti
DIRECTIONS:
Full recipe from : recipegirl.com
Put a large pot of water on to boil. Meanwhile, in a large bowl whisk together the eggs, 1/2 cup Parmesan, peas, basil and pepper. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring often, until it is browned. Spoon the pancetta to the side of the pan and scoop out all of the pancetta grease except for about 1 tablespoon. Add the garlic and stir until fragrant- about 1 minute. Add the wine and cook until liquid is reduced by about half. Remove from heat and set aside.
When the water is boiling, add the salt and spaghetti. Boil pasta until it is al dente (slightly tender to the bite). Scoop out 1/4 cup of the pasta water and set aside (see tips below). Drain the pasta, then immediately add the pasta to the bowl with the egg mixture. Toss to coat the pasta with the egg mixture and incorporate those ingredients throughout (the heat from the pasta will sufficiently cook the egg and melt the cheese). Add the pancetta mixture to the pasta and toss to combine.
Serve immediately. Sprinkle individual servings with the remaining Parmesan cheese and freshly ground black pepper.
