A non-traditional fettuccine alla papalina

Starting in a cold pan, cook the guanciale over medium-low heat until the fat renders and it starts to get crispy. Meanwhile bring a pot of water to boil for the fettuccine. Add the onion and cook in the guanciale fat until translucent and soft. Generously salt pasta water and start cooking to al dente. Mix the eggs, parmigiano reggiano, and ricotta to make the carbocrema. Add the sugar snap peas and cook 1-2 minutes, just to take off the raw edge. Set aside about half of the guanciale, onion, and snap pea mixture for topping. When the pasta is ready, reserve 1 cup cooking water, then add the pasta to the pan with the guanciale. With the flame OFF, vigorously mix in the carbocrema (the cheese and egg yolk mixture). Add pasta water as needed to achieve a creamy consistency. Top with reserved guanciale/snap pea mixture and black pepper.