PASTA, PANCETTA AND PEAS
Steps:
- Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
- Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.
LOBSTER CARBONARA WITH SPAGHETTI, PANCETTA, ENGLISH PEAS, PARMESAN
Lobster from Maine meets pork belly from Salty's chefs in this rich carbonara with fresh English peas, toasted garlic and olive oil
Provided by Recipe Editor
Categories Lobster
Number Of Ingredients 9
Steps:
- Directions
- Bring 1 gallon of salted water to a boil. Place pasta in water and cook until al dente.
- In a large saute pan over medium heat cook pancetta until crisp. Add garlic and English peas and cook until peas begin to soften.
- Strain pasta, allow to drain a few seconds and then add directly to saute pan.
- Add lobster and heat for 30 seconds. Pull saute pan from heat and add eggs, toss gently to combine. You want the eggs to become the sauce not scrambled eggs.*
- Place saute pan back on heat and stir in half the Parmesan cheese.
- To serve, place pasta in large serving bowl and finish with other half of Parmesan cheese and cracked pepper. Serve immediately.
- *Chef's Tip: whisk 2 tablespoons hot pasta water into eggs to temper (warm) them before adding to saute pan. If they are warm they are less likely to "scramble " in the hot pan.
Nutrition Facts :
CLASSIC CARBONARA WITH PANCETTA
This is the classic version of carbonara I grew up eating. Serve it piping hot tossed with extra Parmesan cheese and chopped Italian parsley.
Provided by KMOMMYZ
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 838.1 calories, Carbohydrate 62 g, Cholesterol 263.9 mg, Fat 53.4 g, Fiber 3.7 g, Protein 31.2 g, SaturatedFat 26.1 g, Sodium 870.8 mg, Sugar 4.3 g
PASTA CARBONARA WITH ENGLISH PEAS
Adding peas to a carbonara is by no means classically Italian, though the combination of black pepper, pancetta, and peas is. Instead of (or in addition to) the peas, you could use asparagus or thinly sliced sugar snap peas.
Provided by Joshua McFadden
Categories Spring Pasta Pork Pea Green Onion/Scallion Parmesan Cheese
Yield 2 servings
Number Of Ingredients 10
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.
SPAGHETTI ALLA CARBONARA
This updated take on the classic Italian-style dish, Spaghetti Alla Carbonara, uses pancetta and lemon zest for subtle bursts of flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil; add salt and spaghetti, and cook until al dente, according to package instructions. Reserve 1 cup cooking water; drain.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add pancetta and cook until golden, 6 to 7 minutes. Using a slotted spoon, transfer pancetta to a bowl.
- Reduce heat to medium-low. Add remaining tablespoon oil, and heat until hot but not smoking. Add garlic, and cook until golden, about 3 minutes. Turn off heat.
- Beat the egg yolks, heavy cream, and 1/2 cup Parmesan cheese in a medium bowl until combined. Add drained hot pasta and pancetta to skillet, and pour the egg mixture over. If pasta seems dry, add enough of the reserved cooking water to moisten. Season liberally with freshly ground black pepper.
- Serve garnished with chopped parsley, additional cheese, and lemon zest, if desired.
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