Whenever I eat pasta with peas, I notice that they tend to fall to the bottom of the dish. I like to have the fresh flavor of the peas in each bite. Snow peas have that bright clean flavor that can be distributed within each bite when they are julienned. Just take your time in doing this, and you will not only have a tasty pasta dish, but it will look amazing as well. The snow peas give you a nice crunch with a burst of freshness, which cuts through the creaminess, the residual heat cooks them just slightly to still obtain texture. This pasta works so well with the salty crispy pancetta, and the richness of the egg yolk and creme fraiche. I think this is a lighter version of a Carbonara recipe with a twist. I don't really list the salt amounts here because the pancetta is already salty enough, use your own taste to determine if it needs more or less.

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