Add your Villa Cappelli Extra Virgin Olive Oil to a sauce pan and cook pancetta in a pan over medium-high heat until crisp, about 5 to 6 minutes. Transfer to a paper plate.

Turn down your heat In the same pan, cook the onions until caramelized, about 30 minutes. Do this very low and slow. You are aren't trying to fry them, but caramelize them and bring out their sweetness. This is optional, and you can go right to just sauteeing them on high heat until softened about 5 minutes. But I do think this adds a ton of flavor to the dish.

After the onions are nice and brown, add the peas and garlic and saute for 5-8 minutes.

Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente. Reserve one cup of pasta water.

Just before the pasta is done, add your egg and Parmigiano-Reggiano to a cup or bowl. Whisk together until thoroughly mixed. SLOWLY add a bit of the warm pasta water to the mix and whisk together. You just need to add a tablespoon or two to temper the eggs so they don't turn to scrambled eggs.

Drain pasta, add to your pea mix along with the pancetta and egg & Parmigiano-Reggiano mix. Mix. Add is a touch of the pasta water if the mixture looks too dry.

Serve immediately and top with a drizzle of Villa Cappelli Extra Virgin Olive Oil and freshly ground black pepper.