Spicy Carbonara

Directions

1. Heat the olive oil in a large, deep skillet over medium-high heat. Add the pancetta and cook, stirring occasionally, until it’s lightly browned but not completely crisp. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate (don’t rinse skillet).

2. Add the onion, salt, 1 tablespoon Italian seasoning and red pepper flakes to the skillet and cook, stirring occasionally, until softened but not browned, about 8-10 minutes. Add the reserved pancetta to the onion mixture and turn off the heat.

3. Meanwhile, combine the eggs, egg yolks, remaining teaspoon of Italian seasoning in a bowl and lightly whisk. Add the cheeses and whisk again.

4. Bring a large pot of generously salted water to a boil. Cook the pasta to al dente, according to package directions. A minute before the pasta is ready, scoop out a cup of the cooking water, and add the peas to the pasta. Heat the onion mixture over low heat.

5. Use a fine sieve to scoop the pasta and peas from the water and into the skillet with the onion mixture. Use tongs and toss to combine. Give the eggs another whisk and pour them over the hot noodles; use tongs to vigorously toss the noodles until they’re coated. Add the reserved pasta cooking water as needed to obtain a creamy texture.

6. Serve immediately, with a final dusting of black pepper, a pinch of Italian seasoning and additional grated cheese.