Add 2 Tablespoons Olive oil to a deep pot or pan, then set it to medium heat. While it's heating, chop 4 ounces Pancetta, then cook it in the oil until crisp. Remove the pancetta, and reserve the flavored oil in a bowl.
4 ounces Pancetta, 2 Tablespoons Olive oil
In a separate mixing bowl, whisk together 3 Eggs, 1 Egg yolk, and 1 cup Pecorino Romano.
1 cup Pecorino Romano, 3 Eggs, 1 Egg yolk
Cook the spaghetti to package instructions in a pot of boiling water with 2 Tablespoons Salt. Reserve 1 cup of the pasta water, then drain the spaghetti and set it aside.
16 oz Spaghetti, 2 Tablespoons Salt
Add the reserved oil back into the pot, and set over medium heat. Add the drained pasta to the pot.
Once nice and warm, slowly pour the egg and cheese mixture over the pasta, turning the pasta to coat it. Add pasta water slowly to keep it from getting dry.
Add in the cooked pancetta and 1 cup English peas, then toss until it's well mixed and warmed through.
1 cup English peas
Serve with extra cheese and black pepper, and enjoy!
Black pepper