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Pasta Carbonara with Peas Recipe
- 1 tablespoon olive oil
- 6 ounces pancetta , small dice
- Kosher salt
- 1 pound linguine
- 3 large eggs
- 2 large egg yolks
- 1/2 cup grated Pecorino Romano cheese (about 1 1/2 ounces), plus extra for serving
- 1/4 cup grated Parmigiano-Reggiano cheese (about 3/4 ounce)
- 1 cup frozen peas , thawed
- 1/2 teaspoon freshly ground black pepper , plus more as needed
Directions:View on Chow
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