2 tablespoons white balsamic vinegar
1 tablespoon lemon juice
1/2 cup mild olive oil
Salt and ground black pepper
1 cup grated Parmesan cheese
3 scallions, thinly sliced
BRING a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain well, then spread on a rimmed baking sheet to cool.
MEANWHILE heat a medium skillet over medium-high heat. Add the pancetta and cook until crispy, about 6 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate to drain and cool. Add the peas to the skillet and cook just until tender, 3 to 4 minutes. Transfer to the plate with the pancetta and allow to cool.
For the dressing:
WHILE everything cools, combine the egg yolks, garlic, mustard, vinegar and lemon juice in a blender or in a medium bowl with a whisk. In a slow stream, add the oil, whisking or blending until thick and smooth. Season with salt and pepper.
COMBINE in a large bowl, the cooled pasta, pancetta, peas, dressing, Parmesan and scallions. Toss well. For best flavor, cover and refrigerate for at least 1 hour.
Nutrition information: Per serving: 560 calories, 270 calories from fat (48 percent of total calories), 30 grams fat (10 grams saturated, 0 grams trans fats), 110 milligrams cholesterol, 48 grams carbohydrate, 3 grams fiber, 3 grams sugar, 20 grams protein, 810 milligrams sodium.