Steps: |
| -Bring water to boil in a 2-gal. stockpot. Cook the pasta, drain and reserve 1 cup of the cooking liquid. |
| -After draining the pasta, drizzle with a little olive oil to keep it from sticking together. Do not rinse. |
| -Heat a saute pan to medium and add the pancetta. Turn heat down to medium-low and cook until the pancetta is crispy. |
| -Pull the pancetta out of the pan, and set aside. |
| -Saute the onions and garlic in the fat from the pancetta. Add olive oil if needed. |
| -Once the onions are translucent, add the white wine and reduce by half. Add the reserved pasta water and the peas. Cook for 2 minutes. |
| -Place the egg yolks in a large bowl. Add the hot spaghetti to the bowl and add the onion mixture. |
| -Toss the pasta with the vegetables and the eggs. |
| -The yolks will cook from the residual heat from the pasta. |
| -Add the cheese and parsley, and season to taste. |
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