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1.
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Whisk whole eggs and egg yolks in a large bowl along with the grated Parmesan cheese and red pepper flakes.
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Set aside.
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2.
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Set a large saute pan over medium heat and add the olive oil.
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When oil is hot add the pancetta.
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Cook the pancetta in the hot oil until browned then transfer to a paper towel to drain leaving the fat in pan.
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Add the butter to the reserved fat in the pan.
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3.
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Bring a large pot of generously salted water to boil.
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When its boiling, add pasta and when water returns to boil, cook for 10 minutes until al dente.
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4.
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While the pasta is cooking, set heat under the fats to low and stir in onions and frozen peas.
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Cook stirring occasionally until the pasta is about done.
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Add the garlic during the last minute of pasta cooking time then remove the vegetables from the heat.
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5.
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When the pasta is done cooking, reserve 1/2 cup of the cooking water and set it aside.
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Then drain the pasta in a colander.
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Immediately transfer the hot drained pasta to the bowl with the eggs and cheese.
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Add 3/4 of the cooked pancetta, stir to coat and then add the onion and pea mixture scraping all of the fat from the pan into the pasta.
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Stir again to combine.
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If desired add some of the reserved hot pasta water to thin the coated pasta.
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Transfer to a serving dish.
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Top with remaining pancetta and 1/4 cup shredded Parmesan cheese and serve.
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Notes: Please use caution in consuming raw or lightly cooked eggs due to the slight risk of food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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Pancetta is similar to bacon but is not smoke-cured.
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You can substitute bacon for the pancetta in this recipe, but it will add a smoky flavor.
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If you do use bacon, cook the bacon without the olive oil, then drain the drippings from the pan after cooking the bacon and replace it with 2 tablespoons of olive oil before adding the butter.
