Dungeness Crab Carbonara

I currently work at The Terrace which is the restaurant that is inside the Langham Hotel in Pasadena. One of our new dishes for spring is our Dungeness Crab Carbonara! For those that do not know, Carbonara is a traditional Italian pasta made with noodles, guanciale or pancetta, pecorino or parmesan cheese, and egg yolks. Guanciale is cured pork cheek, whereas pancetta is pork belly meat that is cured with spices and then dried! Our Restaurant uses guanciale and parmesan in ours.
To make this recipe you will need:

Bucatini, which is a pasta that is like a thick spaghetti with a hollow center, like a skinnier twizzler noodle!

Egg yolks mixed with a small amount of cream for the sauce.

Guanciale: Cured Pork Cheek. You can also use pancetta or even bacon.

Onion, diced small.

Peas.

Dungeness Crab Meat. Or any crab meat that you would like.

Parsley, chop and sprinkle over as a garnish.

Parmesan or Pecorino cheese.

Salt and Pepper to taste.

Directions : First Boil water and cook the pasta in salted water. Then while the pasta is cooking, render out the fat from the guanciale, pancetta, or bacon. When the fat has rendered out and your meat of choise is crispy, saute your onions in the fat that has rendered out. This gives the sauce amazing flavor. Then add peas and crab meat just enough to warm through. Drain the pasta and add it to your saute pan with your sauteed ingredients. Take away from the heat and add the egg yolks and cream mixture and mix quickly so the egg won't curdle! continue to toss and mix the egg yolk mixture with the noodles until the sauce congeals. Mix in your cheese of choice until it is melted into the sauce. Then season with salt and pepper and plate! Garnish with your chopped parsley and eat!