Carbonara-Style Penne

🥘 Ingredients

• black pepper
  to taste unit
• butter
  1 tbsp
• eggs
  2 pieces
• lemon
  1 pieces
• pancetta
  4 oz
• parmesan cheese
  ½ cup
• peas
  1 c
• penne pasta
  8 oz
• salt
  to taste unit
• scallions
  2 pieces
• sour cream
  2 tbsp

🍳 Cookware

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

1. 

   1

   scallions lemon eggs pancetta penne pasta peas sour cream parmesan cheese butter salt black pepper

   scallions: 2 pieces, lemon: 1 pieces, eggs: 2 pieces, pancetta: 4 oz, penne pasta: 8 oz, peas: 1 c, sour cream: 2 tbsp, parmesan cheese: ½ cup, butter: 1 tbsp, salt: to taste unit, black pepper: to taste unit
2. 

   2

   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 1 tsp zest from lemon, then cut into wedges. Separate egg yolks from whites. Place yolks in a large bowl (discard whites or save for another use).
3. 

   3

   Heat a medium pan over medium-high heat. Add pancetta and cook, stirring occasionally, until nearly crisp ⏱️ 3 minutes . Add scallion whites and cook, tossing, until softened and pancetta is fully crisp ⏱️ 1 minutes more. Remove from pan with a slotted spoon ; set aside on a paper-towel-lined plate.
4. 

   4

   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 using a strainer .
5. 

   5

   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.
6. 

   6

   Add drained penne pasta and peas to bowl with sauce immediately after draining, followed by pancetta, half the scallion greens, and 1 tbsp butter. Toss to combine and thoroughly coat. 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.
7. 7

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