She Strengthens

Savoring the Flavors of Italy: A Creamy Pasta Delight

When it comes to weeknight meals, simplicity and flavor are key. This classic Italian dish is a masterclass in both, with a creamy sauce that’s surprisingly easy to achieve.

The Secret to a Silky Sauce

The trick lies in cooking the eggs just enough to create a rich, creamy sauce without overcooking them. To do this, start by crisping the pancetta in a large frying pan over medium heat. While the pasta cooks, whisk together eggs, pecorino, and Parmesan cheeses in a medium bowl.

Assembling the Dish

Once the pasta is cooked, drain it and return it to the pot. Add the cooked pancetta, egg-cheese mixture, peas, and a pinch of black pepper. Stir in just enough pasta cooking water to create a creamy consistency. The result is a dish that’s both comforting and elegant.

The Role of Peas in This Classic Recipe

While the addition of peas may be debated among Italian food purists, they add a welcome burst of freshness to this rich and satisfying dish.

Pancetta: The Star of the Show

Look for high-quality pancetta at gourmet groceries or Italian markets. If you’re feeling adventurous, try making your own. In a pinch, bacon can be substituted, but the flavor and texture won’t be quite the same.

Recipe Details

Yield: 4-6 servings
Difficulty: Easy
Total Time: 30 minutes

Ingredients

• 1 tablespoon olive oil
• 6 ounces pancetta, diced
• Kosher salt
• 1 pound linguine
• 3 large eggs
• 2 large egg yolks
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 cup frozen peas, thawed
• 1/2 teaspoon freshly ground black pepper

Step-by-Step Instructions

1. Heat the oil in a large frying pan over medium heat until shimmering. Add the pancetta and cook, stirring often, until browned and crispy.
2. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
3. Whisk together the eggs and yolks in a medium bowl until combined. Add the cheeses and whisk until smooth.
4. Drain the cooked pasta, reserving 1/2 cup of the cooking water. Return the hot pasta to the pot and stir in the egg-cheese mixture, pancetta, peas, and pepper.
5. Serve immediately, passing extra grated cheese on the side.