Spaghetti Carbonara

1: In a large pot, heat oil over medium heat.

2: Add pancetta and prosciutto and cook for 4-5 minutes until crispy. Remove from pan and set aside on a paper towel.

3: Add chicken stock to the empty pot and bring it to a boil.

4: Add spaghetti and minced garlic; cook according to the instructions on the pasta box until tender, absorbing most of the stock.

5: Meanwhile, in a small bowl, whisk together egg yolks and half & half.

6: Reduce heat to low on the spaghetti and add the egg and cream mixture, stirring frequently (be careful to not overheat or the eggs will scramble).

7: Add parmesan cheese and stir until melted and well incorporated.

8: Follow with the cooked pancetta, prosciutto, peas, and parsley.

9: Serve immediately with additional chopped parsley and grated parmesan cheese.