Fettuccine alla Carbonara

Adapted from Love and Olive Oil.

Spaghetti alla Carbonara is a typical Italian dish known for its rich taste. It actually contains no cream, but the flavor comes from the combination of eggs and Italian cheeses. This is a modified version of the traditional carbonara, substituting diced ham for the usual guanciale and a jar of Parmesan-Romano blend instead of freshly grated Parmigiano-Reggiano and Pecorino Romano. Unfortunately, you can't find all of your desired gourmet ingredients at the local Food Lion, but even with these substitutions you will surprise yourself with the results of this meal. It is so good!

Ingredients:

• 5 oz pancetta, diced (or pre-diced ham)
• 1 medium onion, chopped
• 1/4 cup dry white wine
• 1 lb fettuccine (or pasta of choice)
• 3 large eggs
• 1 1/2 oz Parmigiano-Romano blend, finely grated (1 cup)
• 1 tsp ground black pepper
• 1/4 tsp salt
• 12 oz bag sweet peas, steamed (about 2 cups)

Directions:

Cook pancetta in a large skillet over medium heat, stirring for 1-2 minutes. Add onion until slightly browned, stirring occasionally for about 10 minutes. Pour in wine and boil for 1-2 minutes.

Cook pasta according to package directions until al dente.

Meanwhile, in a small bowl whisk together eggs, Parmesan blend, pepper, and salt.

Drain pasta and add to skillet. Toss over medium heat for 1 minute. Remove from heat. Gradually stir in egg mixture and then the peas, tossing to combine well.

Yield: 6 servings