Pasta Carbonara

Ingredients:
1 1/2 cups pasta, such as spaghetti or rigatoni 

Extra virgin olive oil (enough to coat bottom of pan)
3 pieces of turkey bacon
1 shallot, chopped

1 teaspoon red pepper flakes
2 cloves garlic, chopped

1 cup peas
1 large egg yolk
Freshly grated Romano cheese
Handful of finely chopped fresh flat-leaf parsley, for garnish

Salt and freshly ground black pepper to taste

Directions:
1. Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.
2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown bacon 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more.
3. In a separate bowl, beat yolk, then add 1 small ladleful (about 1/4 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.
4. Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated Romano.

Notes:

Serves two people.