This recipe for fettuccine carbonara is simple to make, but a bit rich — it makes a great dish for a special occasion or for a special Sunday dinner with the family.

We've added peas to the dish to give it some color and added flavor. It's a wonderful warming dish and makes a complete meal served with a fresh green salad.

Try this recipe for spaghetti with sausage and kale >>

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Fettuccine carbonara

Serves 6

Ingredients:

• 1 pound fettuccine pasta
• 4 ounces pancetta, cut into small pieces
• 4 pasteurized eggs
• 2 cups of Parmigiano-Reggiano cheese, grated
• 8-10 ounces peas, thawed if frozen
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions:

1. Cook your pasta, according to the package directions. As the pasta cooks, you will make the sauce.
2. Add the bacon to a small saute pan and cook over medium heat until crisp, then remove from heat and set aside.
3. Add the eggs to a medium-size bowl and whisk until well beaten. Add the cheese to the eggs and combine well.
4. When the pasta has finished cooking, drain it, leaving just about one-quarter cup of the pasta water, and return the pasta and water to the pan. Make sure the pasta is still hot so the egg can cook, and immediately add the egg mixture to it, tossing to coat it.
5. Remove the pasta from the heat, add the bacon, peas, salt and pepper, and toss it again.
6. Serve in individual bowls.

Enjoy a special Sunday dinner!

More Sunday dinner recipes

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Baked potatoes 4 ways
Soba noodle stir-fry