Italian Shrimp Carbonara with Peas

Method

1. Cook spaghetti according to package instructions
2. Sauté minced garlic in olive oil until fragrant
3. Add diced pancetta and cook until crispy
4. Stir in shrimp and peas, cooking until shrimp turn pink
5. Toss cooked pasta with the sauce, then mix in Pecorino Romano
6. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.