Carbonara-Style Penne

🥘 Ingredients

• Parmesan cheese
  ½ cup
• butter
  2 tbsp
• eggs
  4 unit
• lemon
  2 unit
• pancetta
  8 oz
• peas
  8 oz
• penne pasta
  12 oz
• pepper
• salt
• scallions
  4 unit
• sour cream
  1/2 c

🍳 Cookware

• large pot
• large bowl
• medium pan
• slotted spoon
• strainer

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Trim, then thinly slice scallions , keeping greens and whites separate. Zest lemon to get 1 tsp zest, then cut into wedges. Separate eggs yolks from whites. Place yolks in a large bowl (discard whites or save for another use).

   scallions: 4 unit, lemon: 2 unit, eggs: 4 unit
2. 

   2

   Heat a medium pan over medium-high heat. Add pancetta and cook, stirring occasionally, until nearly crisp, ⏱️ 5 minutes . Add scallion whites and cook, tossing, until softened and pancetta is fully crisp, ⏱️ 2 minutes more. Remove from pan with a slotted spoon ; set aside on a paper-towel-lined plate.

   pancetta: 8 oz
3. 

   3

   Once water is boiling, add penne pasta to pot. Cook, stirring occasionally, until just shy of al dente, ⏱️ 8 minutes , then add peas . Continue cooking until peas are warmed through and pasta is al dente, ⏱️ 2 minutes more. Scoop out and reserve ½ cup pasta cooking water, then drain with a strainer .

   penne pasta: 12 oz, peas: 8 oz
4. 

   4

   While pasta boils, add sour cream and half the Parmesan cheese to bowl with egg yolks. Whisk or beat vigorously with a fork until well-combined. As soon as you’ve scooped out pasta cooking water, add 3 TBSP of it to egg yolk mixture and whisk vigorously to combine and heat through.

   sour cream: 1/2 c, Parmesan cheese: ½ cup
5. 

   5

   Add drained penne and peas to bowl with sauce immediately after draining, followed by pancetta, half the scallion greens, and butter . Toss to combine and thoroughly coat. (TIP: If mixture seems dry, add more pasta cooking water—start with 2 TBSP and go up from there.) Season generously with salt , pepper , and a squeeze or two of lemon juice.

   butter: 2 tbsp, salt, pepper
6. 

   6

   Divide penne mixture between plates. Sprinkle with remaining Parmesan and scallion greens. Sprinkle with lemon zest and serve with any remaining lemon wedges on the side for squeezing over.