Pea And Pancetta Spaghetti Carbonara Recipes

Steps:

• In a medium saute pan over medium heat, cook the pancetta until tender-crisp. Remove to a paper towel-lined plate and set aside. Reserve the pan with the drippings.
• Separate 4 of the eggs and set the yolks aside. Discard the 4 whites. Crack the fifth egg and add it to the yolks.
• In a large bowl, whisk together the egg yolks, 2/3 of the pancetta, the Parmigiano-Reggiano, black pepper and cayenne.
• Cook the pasta until al dente. Add the peas when the pasta is just about finished and strain both into the reserved pancetta drippings. Reserve about 3/4 cup pasta water to fortify the sauce.
• Add the egg mixture into the pasta and toss well with tongs for about 1 minute. Add the reserved pasta water to the bowl in 1/4 cup increments, combining and adding until desired sauce consistency is reached. Add the parsley and gently combine and place into a serving dish.
• Garnish with the reserved pancetta.

Steps:

• Whisk together the eggs, cream, and 1 cup of Parmesan cheese in a bowl. Blend thoroughly, and set aside.
• Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until al dente, or for 8 to 10 minutes. Drain pasta, then return it to the pot (off of the heat), and cover to keep warm.
• Meanwhile, heat the olive oil over medium heat in a large skillet; add the onion and cook until transparent, about 8 minutes. Remove onion from the skillet; place in a bowl, and cover to keep warm.
• Using the same skillet, cook the pancetta over medium heat until browned, tossing with nutmeg. Drain on paper towels.
• Combine the pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. Slowly stir in the egg-cream mixture, tossing gently so the eggs don't scramble. Cook until just heated through. Remove from heat and toss with parsley and remaining 1/2 cup Parmesan cheese. Serve immediately.

Steps:

• Bring a large pot of water to a boil and add salt until it tastes like the sea.
• Put the pancetta and a small glug of olive oil in a skillet or Dutch oven that's large enough to hold all the pasta. Cook until the pancetta is lightly browned but still slightly chewy, 9 to 12 minutes (or less if you're using thinly sliced pancetta). Season the pancetta very generously with pepper. Take the skillet off the heat, but don't drain anything-you'll use that fat!
• When the water is at a boil, add the pasta and cook according to the package directions until almost al dente. When the pasta is almost ready, add the shelled peas to the pasta pot.
• Put the skillet back over medium heat and reheat the pancetta gently.
• With a ladle or a measuring cup, scoop out about 1 cup of the pasta cooking water. Drain the pasta and peas. Whisk a couple of tablespoons of the pasta water into the fat and pancetta in the skillet, to make the bacon fat lighter and creamier by emulsifying it with the water. Pull the pan off the heat.
• Whisk some of that warm fat into the beaten egg to temper it (meaning to gently warm up the egg so that it doesn't scramble when you add it to the hot skillet), then whisk the egg into the skillet.
• Dump the pasta, peas, scallions, and pea tendrils (if using) into the skillet. Add both the cheeses and toss everything quickly and thoroughly to blend. Add a few more small splashes of the pasta water and keep tossing until the noodles are cloaked in a creamy sauce. Taste and adjust the seasoning with more salt or black pepper as needed. Serve right away. This dish does not wait.

Steps:

• Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas, and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
• Meanwhile, heat the oil in a medium (10 to 11-inch) sauté pan over medium heat, add the pancetta, and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
• While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks, and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt, and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt, and serve hot sprinkled with extra chives and Parmesan.

Steps:

• cook spaghetti according to package directions. adding peas during last minute of cooking time; drain pasta mixture Whisk together cream, pepper, egg and 1/4 tsp salt in a small bowl. cook pancetta in a large saucepan over medium-low heat, stirring occasionally until browned, 8-10mins. using a slotted spoon, transfer the pancetta to a bowl. reserve drippings in pan. add olive oil, shallot and remaining 1/2 tsp salt to drippings in pan. Cook over medium-low heat, stirring often, until shallot is soft and golden; 2 to 3 mins. add garlic, cook, stirring often, just until fragrant, about 1mins. stir in pancetta and pasta mixture. add cream mixture a little at a time, and toss lightly to create a smooth creamy sauce. transfer to a warm serving dish, and garnish with cream and mint.