Spaghetti alla Carbonara with Pancetta & Poached Eggs
1 lb. spaghetti pasta
1/4 lb. pancetta, chopped
4 lg. eggs, poached
1/4 cup peas
2 cloves garlic
1/2 cup heavy whipping cream
1 tsp. freshly ground Black pepper
1 tsp. sea salt
1 Tbsp. fresh Italian parsley, chopped
1/4 cup freshly grated Pecorino Romano cheese
1/4 cup extra-virgin olive oil
For the poached eggs:
1 tsp. vinegar
4 very fresh lg. eggs
Bring a 12-quart pot of water to boil. Add salt, then pasta and cook boil for 4 to 5 minutes, until "al dente.'' Drain and drizzle with olive oil. Reserve
Heat a 10-inch frying pan, add the pancetta and render the fat by cooking it over low heat for 10 minutes. Add olive oil, peas and garlic, and cook for several minutes.
Toss the pancetta with the pasta.
Combine 1 1/2 inches water (about 2 qt.) and vinegar in a wide 3-quart heavy saucepan (preferably about 9-inches wide) and bring to a simmer.
Break 1 egg into a small bowl or cup and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer eggs as cooked to paper towels using a slotted spoon.
Then, in a separate pan, whisk together the cream, cheese, salt and pepper, toss with prepared pasta. Arrange poached eggs on top of the pasta, then add parsley and serve.