Fettuccine Carbonara



In a sauté pan, ranger the pancetta until crispy. Remove with slotted spoon and set aside on paper towel to drain. Add butter to the pan, sauce the garlic until browned (about 1 min). Add the white wine, cook on high heat to reduce. Add heavy cream and bring to a boil. Reduce to medium heat and cook for about 5 mins. Whisk in parmesan cheese to the cream. Remove pan from heat. Whisk in egg yolks slowly. Meanwhile, add fettuccine to second pot of boiling water. Cook for 2-3 minutes. Drain and set aside. Add pasta to bowl, add in peas and pancetta. Top with sauce.