Giada's Carbonara

Submitted By: CaneWife

6 oz pancetta, chopped
2 cups heavy cream (I would try light cream)
1.5 cups grated Parmesan cheese
6 egg yolks (I would probably cut this to 3)
18 oz fresh fettucine
1/2 tsp salt
1/2 tsp black pepper
1.5 cups cooked peas

Cook pancetta in a large, heavy skillet until almost crisp, about 7 minutes. Drain, return to skillet and turn heat to low. In a small bowl, whisk together the cream, cheese and egg yolks. Add the cream mixture to the pan with the pancetta and cook at a very low simmer, stirring often with a wooden spoon.

Bring a large pot of salted water to a boil over high heat. Add fettuccine and cook to taste (2-3 minutes for fresh, 8 for dried).

Drain pasta and add it to the cream mixture with the salt and pepper. Continute cooking over very low heat until the sauce coats the pasta thickly (about 3 minutes - do not boil). Transfer to a serving bowl and enjoy!