Green Pea Carbonara

• 1 12 cups frozen peas, thawed
• 1 large egg
• 2 large egg yolks
• 1 ounce parmesan cheese, grated plus more for serving
• 14 cup heavy cream
• 14 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 4 ounces pancetta or 4 ounces bacon, cubed
• 1 medium onion, chopped
• 1 lb rigatoni pasta

1. In a blender or food processor, blend peas, egg, egg yolks, cheese and cream on high speed until smooth, about 30 seconds.
2. Add salt and pepper.
3. In a large skillet over medium heat, cook pancetta until browned, 6 to 8 minutes (if using bacon, cook for slightly longer or until beginning to crisp then drain excess fat from pan).
4. Add onions and cook until softened, another 5 minutes.
5. Cook pasta according to package direction until just tender and still firm to the bite.
6. Drain, reserving 1/2 cup of the pasta water.
7. Add pasta to skillet and toss with onions and pancetta for 1 to 2 minutes.
8. Remove skillet from heat, stir in pea mixture, working swiftly and vigorously so egg does not scramble.
9. If sauce is too thick, mix in reserved pasta water, a little at a time.
10. Transfer to serving bowls and top with more Parmesan Cheese.
11. Serve.

frozen peas, egg, egg yolks, parmesan cheese, heavy cream, salt, ground black pepper, pancetta, onion, rigatoni pasta

Taken from www.food.com/recipe/green-pea-carbonara-499671 (may not work)