Carbonara Classica

Directions

1. 1
   In a medium saute pan over medium heat, cook the pancetta until tender-crisp.
2. 2
   Remove to a paper towel-lined plate and set aside.
3. 3
   Reserve the pan with the drippings.
4. 4
   Separate 4 of the eggs and set the yolks aside.
5. 5
   Discard the 4 whites.
6. 6
   Crack the fifth egg and add it to the yolks.
7. 7
   In a large bowl, whisk together the egg yolks, 2/3 of the pancetta, the Parmigiano-Reggiano, black pepper and cayenne.
8. 8
   Cook the pasta until al dente.
9. 9
   Add the peas when the pasta is just about finished and strain both into the reserved pancetta drippings.
10. 10
    Reserve about 3/4 cup pasta water to fortify the sauce.
11. 11
    Add the egg mixture into the pasta and toss well with tongs for about 1 minute.
12. 12
    Add the reserved pasta water to the bowl in 1/4 cup increments, combining and adding until desired sauce consistency is reached.
13. 13
    Add the parsley and gently combine and place into a serving dish.
14. 14
    Garnish with the reserved pancetta.