Ingredients
Directions
- 1
Add salt to your pasta water, bring to a boil & cook bucatini until al dente.
- 2
While your pasta is cooking, chop your parsley, mince garlic & grate pecorino Romano cheese.
- 3
Whisk together heavy cream, egg yolks, grated cheese and black pepper. Let sit on the counter to lose the “chill” - not having it super cold ensures your sauce is smooth and doesn’t clump.
- 4
Drizzle pot with olive oil and add pancetta. Sauté until browned. Then add garlic & frozen peas. Stir until peas are thawed.
- 5
Add bucatini straight from the water pot and combine with pancetta & pea mixture.
- 6
Pour in cream sauce and stir really well. Add 1/4-1/2 C pasta water if needed to achieve a creamy, smooth consistency.
- 7
Season with red pepper flakes, chopped parsley and more grated cheese. Serve immediately!
