Orecchiette in pea carbonara

Ingredients for 4 servings:

• 400 g pasta (orecchiette)
• some salt
• some black pepper, freshly ground
• 150 g peas, fresh, cooked
• 125 g sliced ​​pancetta
• 100 g Parmesan cheese
• 6 eggs, size M, very fresh
• 2 tbsp olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Cook the orecchiette in plenty of boiling, lightly salted water until al dente. About five minutes before the end of the cooking time, add the peas. Peel and finely dice the onion. Tear the pancetta into pieces. Finely grate the Parmesan. Whisk the eggs with 75g of grated Parmesan and season with a few turns of freshly ground black pepper. Heat the olive oil in a large pan and fry the pancetta, then add the diced onion and cook briefly. Drain the orecchiette and peas and stir in. Remove the pan from the heat and stir in the egg mixture well. Sprinkle with the remaining grated Parmesan and a few turns of freshly ground black pepper.