A twist on pasta carbonara – spaghetti with pancetta and peas, served with a sunny-side up egg on top!
- 1 pound spaghetti
- 5 tablespoons extra-virgin olive oil
- 1/2 pound thinly sliced pancetta, cut into roughly 1-inch squared
- 1 small onion, diced
- 1/2 teaspoon red pepper flakes
- 2 cups peas
- kosher salt
- freshly ground pepper
- 4 large eggs
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Before draining, reserve 1 1/2 cups of the starchy cooking water.
- Meanwhile, heat 3 tablespoons of the olive oil over medium heat in a large saute pan or skillet. Add the pancetta and cook until the fat starts to melt, 5 to 6 minutes. Add in the onion and red pepper flakes. Cook until the onion starts to become translucent, 2 to 3 minutes. Add the peas and stir to combine.
- Add 1 cup of the reserved pasta water into the saute pan. Add in the pasta and toss everything together. Reduce the heat to medium low. If the pasta starts to look like it’s drying out, add in more of the reserved water. Add salt and pepper to taste.
- In a small frying pan, heat the remaining 2 tablespoons olive oil. Add the eggs and cook until the whites are cooked, but the yolk is still runny.
- Divide the pasta evenly between 4 serving plates. Top each with a sunny-side up egg, and serve immediately.
- Slightly adapted from Poor Girl Gourmet