Directions

1. In a bowl, combine 3 egg yolks, and 1 whole egg. Mix in ½ Cup Romano and ½ Cup Parmesan cheese. Set it aside.
2. Heat a medium sized sauté pan on medium heat. Add bacon and slowly cook bacon to render fat. Once bacon is crispy remove from pan, reserve bacon fat. Crumble the bacon. Set it aside.
3. Bring a large pot of water to boil. Cook Fettuccine for about 1.5 minutes.
4. In a large sauté pan, reheat about 2 TBSP bacon fat. Toss in sweet peas. When pasta is fully cooked, add in fettuccine and crumbled bacon pieces. Splash in about ½ Cup of pasta water.
5. Remove pan from heat and allow it to cool slightly for a moment. Slowly mix in the egg yolk and cheese mixture. Continue to mix and blend until the yolk and all ingredients blend them together.
6. Plate and top with additional cheese, black pepper, and bacon crumbles. Enjoy.
7. ***Chef’s Notes***
   • For the egg yolk ratio, use about 1 egg yolk per person + 1 whole egg.
   • Before adding the egg yolk mixture, be sure the pan and fettuccini aren’t too hot as the yolks will curdle if added too quickly.