Rigatoni alla Carbonara with pancetta, Peas and Parmesan

Taken from Good Thymes & Good Food

2 eggs
3/4 cup Parmesan cheese, grated
1/2 tsp. salt
Freshly ground black pepper
1 tbsp. parsley, chopped
2 tbsp. butter
2 tbsp. olive oil
2 oz. pancetta, finely chopped
1/4 cup onion, chopped
1/4 tsp. ground red pepper
1/2 cup frozen peas
1/2 lb. rigatoni pasta

1. Beat eggs, Parmesan cheese, salt, several twists of black pepper and parsley in a bowl.
2. Meanwhile, in a large skillet over medium heat, melt butter and olive oil. Add pancetta, onion and red pepper and saute for about 10 minutes or until onion is soft. Add frozen peas, turn off the heat and cover.
3. Cook rigatoni according to package instructions. Drain and return to pot.
4. Add pancetta mixture to rigatoni and cook over low heat 1 minute, tossing pasta to coat with oil and butter. Remove from heat. Stir in egg-cheese mixture and toss vigorously. Top with freshly grate Parmesan and serve.