Lemon Pepper Carbonara

Whole Wheat Lemon Chive Spaghetti Carbonara

Serving Size: 2-3

Ingredients:

1/2 lb. Pappardelle’s Lemon Pepper Pappardelle
1/2 cup pancetta, roughly chopped
1/2 cup peas, frozen
2 cloves garlic, minced
1 whole egg
2 egg yolks
2 tablespoons grated Parmesan cheese, plus additional for garnish
1/4 teaspoon black pepper
Salt & pepper, to taste

Instructions:

In a sauté pan on medium heat, cook pancetta for about 2 minutes. Add peas and garlic. Sauté until peas are tender and pancetta is crispy, about 2 minutes. Remove from heat and set aside.
In a small mixing bowl, whisk together the whole egg, egg yolks, Parmesan, and black pepper until well combined.
Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1-1/2 cups pasta water. Immediately, while tossing the pasta in a large bowl, slowly drizzle in a small amount of the egg mixture until the pasta is well coated in the egg mixture and a smooth sauce is formed. If the pasta mixture looks dry, drizzle in a small amount of the reserved pasta water until the desired consistency is reached.
In the same bowl, toss the spaghetti carbonara mixture with the peas and pancetta. Season with salt & pepper. Garnish with desired Parmesan cheese. Serve and enjoy!