A Pound Of Cavatelli Pasta (Can Usually Be Found In Your Grocery Store’s Frozen Food Section)
¾ Cup Of Frozen Peas (Thawed)
Two Beaten Eggs
¾ Cup Of Grated Pecorino Romano Cheese
A Minced Garlic Clove
A Tablespoon Of Finely Chopped Red Onion
¼ Cup Of Cubed Pancetta
A Tablespoon Of Olive Oil
¼ Teaspoon Of Sea Salt
½ Teaspoon Of Freshly Ground Black Pepper
A Tablespoon Of Finely Chopped Fresh Italian Parsley

Combine the beaten eggs, the grated cheese, the sea salt, and the black pepper in a mixing bowl (large enough to hold the cavatelli pasta and the peas). Whisk until well blended. Set the mixture aside.

Add the olive oil and the pancetta to a 12-14 inch non-stick skillet. Cook the pancetta on low heat until it is crispy. Add the onion and the garlic. Stir well. Keep the pan on low heat stirring occasionally while you cook the pasta.

Cook the cavatelli in a pot of salted, boiling water according to the package instructions. Drain the pasta well in a colander.

Place the cooked pasta into the pan with the pancetta, the onion, and the garlic. Stir well so that the pasta gets coated with these ingredients.

Dump the pasta into the mixing bowl with the egg and cheese mixture. Begin stirring right away. You will need to work fast so the eggs do not get scrambled. The heat of the pasta will cook the eggs resulting in a smooth, creamy sauce. Stir well for about one minute and then add the peas and the parsley. Give the pasta one final stir. At this point, you can add more black pepper and/or grated cheese, if desired. Serve while hot.