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.