Ingredients

• 1 1/2 cups 1/4-inch diced pancetta
• 5 organic large eggs
• 1/2 cup grated Parmigiano-Reggiano
• 1/2 teaspoon fresh cracked black pepper
• 1/8 teaspoon cayenne pepper
• 1 pound bucatini
• 1 cup frozen peas
• 1 tablespoon kosher salt
• 1 tablespoon chopped Italian parsley, for garnish

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Instructions

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