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Pasta Carbonara Recipe

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This recipe for Pasta Carbonara is from Angie's Family 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. penne pasta
salt
a drizzle, plus 2 T. extra virgin olive oil
1/3 lb pancetta, diced
4 -5 cloves of garlic, minced
1/4 to 1/2 t. crushed red pepper flakes
1/2 c. chicken stock
2 large egg yolks
1/4 c. boiling pasta water
1/4 c. grated Parmigiano Reggiano cheese
1 handful of fresh Italian parsley, finely choped
salt and pepper to taste
1/2 pkg frozen peas
8 oz. sliced mushrooms
Directions:
Directions:
Place a large pot of water on the stove. When it comes to a rolling boil ad pasta and salt and cook to al dente (according to box directions). Meanwhile, in a large skillet, saute pancetta in a drizzle of olive oil until it browns (3 - 5 minutes). Add mushrooms and brown them. Add 2 T. olive oil, garlic, crushed red pepper and saute 2 minutes. Add stock and peas to the pan. Reduce by half, about 1 minute. Beat together egg yolks, and while whisking vigorously, stir in a ladle of the boiling pasta water. Drain the pasta and return to the pot. Add the pancetta mixture, eggs mixture, cheese, parsley, slat and pepper and toss 2 minutes until the sauce is absorbed and thickly coating the pasta. Adjust seasonings and serve immediately with extra grated cheese.

 

 

 

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