Pancetta and Peas Carbonara

Comfort food at its best.  Serve with a nice caesar salad.

12 slices pancetta, roughly chopped
1 cup frozen peas
1 clove garlic, minced
1 small onion, thinly sliced
1/4 cup butter
1/4 cup flour
4 cups milk
salt and pepper to taste
1/2 cup parmesan or asiago
2 tbsps olive oil
1 lb spaghetti

Add olive oil (or bacon drippings) to frying pan and lightly brown onion and garlic.  Then add pancetta and toss in the peas.  Remove from heat.

In a saucepan melt the butter and whisk in flour. Pour in the milk while whisking to keep the flour from becoming lumpy. Keep whisking on low to medium heat about 10 minutes until sauce thickens. Add the cheese and add salt and pepper.

Cook spaghetti as per package directions.

Reserve a few pieces of pancetta for garnish, then toss together the peas, pancetta, etc with the white sauce.

Mix some sauce with spaghetti, then plate and top with more sauce. Garnish with reserved pancetta and shredded parmesan or asiago cheese.

Serves 4