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Pea and Pancetta Spaghetti Carbonara Recipe

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This recipe for Pea and Pancetta Spaghetti Carbonara is from Ruth's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb spaghetti
1 1/2 c fresh or thawed frozen peas
1/2 c heavy cream
1/4 tsp black pepper
1 large egg
1 tsp saltd, divided
6 oz pancetta, chopped
2 tbs olive oil
1 diced shallot
4 minced garlic cloves
Grated Parmesan cheese
Chopped fresh mint
Directions:
Directions:
1. Cook spaghetti, according to pkg directions, adding peas during last minute of cook time. Drain mixture.
2. Whisk together cream, pepper, egg, and 1/4 tsp salt in small bowl
3. Cook pancetta in large saucepan over medium-low heat, stirring occasionally until browned (8 - 10 min), Transfer to bowl; reserve drippings in pan.
4. Add olive oil, shallot, and remaining 1/2 ts salt to drippings in pan. Cook over medium-low heat, stirring often, until shallot is soft and golden (2-3 min). Add garlic; cook, stirring often, just until fragrant (about 1 min)
5. Stir in pancetta mixture and pasta mixture.
6. Add cream mixture a little at a time, and toss lightly to create a smooth creamy sauce (this tempers the eggs and cream)
7. Transfer to a warm serving dish, and garnish with cheese and mint.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
The raw egg is “cooked” by the hot spaghetti and sauce; tempering the eggs and cream keeps it smooth.

 

 

 

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