Pasta Carbonara

1 lb dried spaghetti

1/2 lb pancetta
4 eggs
1/2 pint heavy whipping cream
1 cup freshly grated parmesan cheese
freshly ground pepper

2 cups of peas, steamed

1. Set a large pot of heavily salted water to boil. Once water reaches a heavy boil, add pasta.

2. Heat a large straight sided pan over medium/high heat. Add pancetta and sauté until golden. Turn off heat and drain/pat off any excess grease.

3. Set up double boiler (water should be at a gentle simmer, and top bowl should not touch water). Whisk together eggs, cream, parmesan, and pepper in top section of double boiler. Continue to whisk until thickened and hot to the touch (approx. 10 minutes).

4. Drain pasta and add sauce, pasta, and peas to pan with pancetta. Stir over low/medium heat until sauce sticks to pasta. Do not overheat or sauce will become clumpy.

5. Serve in warm bowls with freshly ground pepper on top.