I know what you’re here for, so let’s cut to the chase.

Sexy. Summer. Spicy. Carbonara.

This recipe is for those of you who are searching for that perfect dish to wow that special someone in the kitchen.

There’s a fine line between showing off your culinary talents and preventing a grease fire, giving them food poisoning or sweating into the food.

I should know – I’ve done all three on the same date.

Do as I say, not as I do.

So the next time you want to impress without the mess, offer to make them this easy, yet satisfying recipe.

Album Pairing: Run Home Slow by The Teskey Brothers

Sexy Summer Carbonara

Ingredients: 

• Slow Roasted Pancetta, 4 oz
• Linguine, 8 oz
• 1 Tbsp Butter
• 2 cloves Garlic, minced
• 1/4 cup White Onion, diced
• 2 Medium Eggs
• 1/4 cup Peas
• 1/2 cup Grated Pecorino Romano (reserve 1/4 cup for topping)
• 2 tsp Crushed Black Pepper
• 1 tsp Red Pepper Flakes

Yield: 4 servings

1. Melt butter in a deep skillet, add minced garlic and diced onions. Cook until golden brown, then add pancetta.
2. In a medium-sized pot of boiling water, prepare linguine according to box instructions (If you are upset about not making pasta from scratch, remember our goals here: impress without the mess and without the sweat).
3. Steam your peas until cooked or add them to a skillet with the pancetta.
4. Drain your pasta and place into the pot over medium heat.
5. Add cooked pancetta, garlic, onions and peas into pot with the linguine.
6. Add two egg yolks and 1/4 cup grated pecorino Romano into the pasta pot, and stir until combined ~ 2 minutes.
7. Add crushed black pepper and red pepper flakes.
8. Remove from heat and fancifully twirl pasta with a fork into spirals for plating.
9. Enjoy!

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If you’ve made it this far, good luck tonight tiger!

-Allison