Carbonara

Scott's Tips: 

Drop some chicken or shrimp on this. 

Servings: 
4 Servings
Prep Time: 
20 Minutes
Cook Time: 
25 Minutes
Ingredients: 
12
Ounces
Linguine
2/3
Cup
Grated Parmesan cheese
1/4
Cup
Pecorino Romano cheese
2
Tablespoons
Finely chopped parsley
2
Large
Eggs
3
Tablespoons
Olive oil
6
Ounces
Pancetta chopped
1/2
Small
Onion small dices
3
Cloves
Garlic
1/4
Cup
Dry white wine
1
Grind
Pepper to taste
1/2
Cup
Peas - thawed
Instructions: 
  1. BRING a large pot of salted water to a boil. Add linguine and cook according to the package directions, until al dente. Drain, reserving 1 cup pasta water. WHILE the pasta is cooking, whisk together in a large bowl the Parmesan, Pecorino Romano, parsley, and eggs. Slowly drizzle in some of the reserved pasta water, whisking until the mixture is well combined and forms a sauce for the pasta.
  2. HEAT OIL a 12-inch skillet over medium heat. Add pancetta and cook until edges are crisp, about 6 minutes. Remove the pancetta with a slotted spoon and reserve. Drain off all but 1 table spoon of fat from pan. Add onion and sauté until soft and translucent, about 4 minutes. Add the garlic and sauté one minute more. Add the wine and cook until almost all the liquid is evaporated. Remove the pan from the heat.
  3. ADD the onions, pancetta, peas, and linguine to the egg-and-cheese mixture. Season with salt and pepper. Toss well to combine and serve with more parmesan.