Michael Stotler, executive chef at Cedar Hill Farm in Mississippi, gives us his simple take on a classic carbonara, adding a touch of spring with fresh peas. (If you can’t get farm-fresh peas for this recipe, frozen will do in a pinch. Just thaw them before adding them to the pasta.) The trick to making this recipe — and it’s one you’ll turn to again and again — is using the pasta’s cooking water to emulsify the sauce and bind it to the pasta.

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Pappardelle Carbonara with Pancetta and Peas 

Yields: 6 servings

• 2 cups pancetta, cut into 1/4-inch pieces
• 6 egg yolks
• 1 cup grated Parmesan cheese, plus 2 Tbsp for garnishing
• 1 tsp ground black pepper
• 1 pound pappardelle
• 1 cup fresh, shelled peas
• Parsley for garnish 

Fill an 8-quart pot half-full of water and salt heavily. Place pot on the stovetop and bring water to a rolling boil over high heat.

While the water is coming to a boil, start the carbonara sauce. Line a plate or tray with several layers of paper towels and place it near the stovetop. Heat a 10-inch skillet over medium heat. Cook the pancetta until it begins to brown at the edges. (It should be tender and slightly crispy.) Remove pancetta to paper-towel-lined plate and allow to cool. Remove skillet from heat and allow fat to cool. Store reserved fat in the refrigerator for future use.

In a medium bowl, whisk egg yolks together to combine, then stir in cooled pancetta, Parmesan and black pepper, mixing thoroughly. Set aside.

When water has reached a boil, add peas, cooking for 2 minutes. While the peas cook briefly, fill a large bowl three-quarters full with ice water and place it near the stovetop. Remove peas from boiling water with a slotted spoon, submerging them in the ice-water bath. Allow peas to cool completely, then drain and set aside.

Add pasta to boiling water and cook until al dente, following package instructions. When pasta has finished cooking, reserve 1 1/2 cups of cooking water, then drain pasta. Return pasta to empty pot, off the heat. Gently fold in peas with a rubber spatula or large spoon. Pour carbonara sauce mixture into the pot. Gently stir ingredients to combine, being careful not to damage the pasta. Add 2 tablespoons of pasta water to the pot, stirring gently to combine. For a thinner sauce, add more pasta water, 1 teaspoon at a time, until preferred consistency is achieved. 

Serve family style in a large bowl or concave platter or portion into individual bowls. Garnish with parsley and additional grated Parmesan.