Lemony Carbonara with Peas

1. Prepare Pasta Water

Fill a large Dutch oven or stockpot with water, add a generous amount of sea salt, and bring it to a rolling boil.

2. Cook Pancetta and Garlic

In a large skillet over medium heat, cook the pancetta or bacon until crisp, about 5 to 7 minutes. Add the garlic slices and cook for another 3 to 4 minutes until fragrant and golden.

3. Add Peas to Skillet

Add the peas to the skillet, stirring them with the pancetta and garlic for another 1 to 2 minutes until warmed through.

4. Cook Pasta

Add the spaghetti or bucatini pasta to the boiling water and cook for 10 to 12 minutes until al dente.

5. Make Egg and Cheese Mixture

Whisk together eggs, grated Parmesan cheese, and freshly ground black pepper in a large bowl.

6. Combine Pasta with Egg Mixture

Reserve a cup of pasta water, then drain the pasta and add it to the egg and Parmesan mixture, tossing quickly to form a sauce.

7. Finish with Lemon and Peas

Stir in the pancetta, garlic, and peas mixture, along with lemon zest and lemon juice. Serve hot, garnished with additional Parmesan, black pepper, and lemon zest.