Penne Carbonara with a Twist

This Penne Carbonara recipe combines the classic Italian flavors of creamy sauce, pancetta, and parmesan cheese with a creative twist of roasted garlic and fresh peas. The result is a dish that is rich and satisfying, with a touch of sweetness from the peas and depth from the roasted garlic, making it a delightful meal for any occasion. It respects traditional culinary principles while offering a modern flair.

Ingredients:

• 400g penne pasta
• 150g pancetta or guanciale, diced
• 2 large eggs
• 100g grated Parmesan cheese
• 2 cloves garlic, roasted
• 1 cup fresh peas (or frozen)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Olive oil, for cooking

Instructions:

1. Cook the penne pasta in a large pot of boiling salted water according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
2. In a large skillet over medium heat, add a drizzle of olive oil and the diced pancetta. Cook until crispy, about 5-7 minutes.
3. In a bowl, whisk together the eggs and grated Parmesan cheese until smooth. Stir in the roasted garlic, mashing it into the mixture.
4. Add the cooked penne to the skillet with the pancetta, and remove from heat. Quickly pour the egg and cheese mixture over the pasta, tossing to coat. Use reserved pasta water as needed to reach desired creaminess.
5. Stir in the fresh peas and season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley and extra Parmesan if desired.