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Pea and Pancetta Spaghetti Carbonara Recipe

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This recipe for Pea and Pancetta Spaghetti Carbonara, by , 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!

Contributor:  
Contributor:  
Ruth Anderson

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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