# Fettuccine Carbonara

## Ingredients

- 1 lb fresh pasta fettuccine
- 1 tbsp Kerrygold unsalted butter
- 2 cloves garlic, minced
- ¼ cup diced pancetta bacon
- ¼ cup white wine
- 1 pint heavy cream
- ¼ cup frozen peas, thawed
- ½ cup grated parmesan cheese
- 4 large eggs yolks
- Salt and pepper to taste


## Directions

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.