Ingredients:

12 oz Ronzoni Gluten Free® Spaghetti
eggs
1 1/4 cups grated Parmesan cheese
6 oz pancetta, chopped
3/4 cup frozen peas
3 large garlic cloves, chopped
  coarse salt
  freshly ground black pepper
  chopped parsley (optional)

Cooking Directions:

1.  Prepare pasta according to package instructions. Drain pasta and reserve 1 cup cooking water. Rinse pasta with warm water* and set aside.

2.  Whisk eggs together in a small bowl; set aside.

3.  Cook pancetta over medium heat 3-4 minutes; drain excess drippings. Add frozen peas and stir for another 3-4 minutes or until heated through. Add garlic to pancetta and pea mixture; cook about 1 minute. 

4.  Reduce heat to low and quickly stir in pasta, egg mixture, 1 cup Parmesan, and toss. Stir in pasta water a little at a time until creamy. 

5.  Turn off heat and season with salt and pepper to taste. Sprinkle with remaining ¼ cup Parmesan and chopped parsley, if desired. 

*To ensure good taste and texture, it’s important to rinse Ronzoni Gluten Free® pasta with warm water after draining.