6 ounces pancetta or bacon cut into ½-inch strips
1 pound fresh snap peas
1 pound short pasta (macaroni, gemelli, or orecchiette)
10 ounces Cabot Alpine Cheddar, grated (about 2½ cups)
3 large eggs
1 teaspoon freshly cracked black pepper, plus more to finish
2 teaspoons finely grated lemon zest, plus more to finish
3 tablespoons fresh lemon juice
4 ounces pea vines (optional)
Olive oil and flake salt to finish
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FILL a large dutch oven or stock pot with water halfway up and add enough salt to make the water taste very salty. Bring to a boil.
FRY the pancetta till crispy in a large skillet while the water comes to a boil. Add sugar snap peas and stir just until their color brightens, and exterior blackens in parts 2 to 3 minutes.
COOK the pasta al denté, about 10 to 12 minutes.
STIR together cheddar cheese and eggs in a large bowl until thoroughly combined.
ADD the hot noodles directly to the egg mixture and stir well and quickly so as not to cook the eggs. Add a small amounts of pasta water as needed to create a creamy sauce.
ADD pancetta and sugar snap peas to the pasta then stir in the lemon zest and juice.
TRANSFER the pasta to a serving platter, top with pea vines and drizzle with a bit of olive oil and flake salt to finish.