- 5 large duck egg yolks, beaten (or substitute 6 organic large chicken egg yolks)
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 1 tablespoon chopped flat leaf parsley
- 1/2 pound small-diced pancetta or guanciale
- 3 tablespoons minced shallot or red onion
- 1 1/2 tablespoons minced garlic
- 1 1/2 pounds fresh bucatini or spaghetti, cooked al dente and drained, reserving up to 1 cup of the pasta cooking water
- 1/2 cup fresh peas, blanched 2 to 3 minutes, or frozen, thawed
In a large bowl, briskly whisk together the eggs, pepper, salt, cheese, and parsley until well-combined. Set aside.
In a large saute pan over medium heat, cook the pancetta, stirring as needed, until crispy, about 6 minutes. Add the shallot and garlic and cook, stirring, for 1 minute. Add the cooked pasta, 3/4 cup of the reserved pasta water, and peas, and toss ell, coating the pasta fully with the rendered fat. Cook, stirring to keep the pasta from sticking, until most of the water has evaporated and the pasta is heated through, 1 to 2 minutes.
Add 1/3 of the pasta to the bowl with the egg mixture and quickly toss it with the egg mixture, adding a bit more of the reserved water as necessary to help the yolks dissolve into a creamy coating for the pasta. Add the remaining pasta, and toss until everything is thoroughly coated.
Portion the pasta into warm shallow bowls and offer a pepper grinder and more grated cheese, if desired.
Cook's note: It is important that you have enough room in your saute pan for the pasta to fit and be tossed. If your largest saute pan isn't large enough, just divide ingredients in half and do this in two batches.