4 tsp. GEM Extra Virgin Olive Oil
4 cups Spaghetti, cooked
1/2 cup Pancetta, diced
1 cup Green Peas, frozen
4 each Egg Yolk
1) In a large sauté pan, heat the GEM Extra Virgin Olive Oil, place pancetta in pan and toast over medium heat for 2 minutes, add green peas and cook for another minute.
2) Toss spaghetti in pan until ingredients are well distributed, place in 4 bowls. Keeping the egg yolk whole, place on top of each bowl of pasta.
3) Before eating, mix yolk into pasta.