Pasta Carbonara With Sweet Peas Food

PEAS & PASTA CARBONARA

Steps:

• In a Dutch oven, cook fettuccine according to package directions, adding the peas during the last 3 minutes of cooking., In a large skillet, melt butter over medium heat. Add garlic; cook 1 minute. Add milk and cream cheese; cook and stir until blended. Remove from the heat; stir in prosciutto and Parmesan cheese., Drain fettuccine and peas; toss with sauce. Sprinkle with pepper.

SWEET PEA PASTA CARBONARA

Steps:

• If using fresh English peas in the pod, shell them (you should get a little more than 1 cup.) Remove and discard the strings from the snow peas and cut them into slivers. Trim and thinly slice the spring onions; peel and thinly slice the garlic. Set all prepped vegetables aside.
• Peel the onion and cut it in half from stem to stem; trim off stem ends then slice very thinly. In a large skillet combine the onion, thyme and 2 tablespoons olive oil. Bring to a sizzle, season with salt and pepper then reduce the heat to low and slowly caramelize until softened and deeply golden brown, about 20 minutes. While the onions cook, thinly slice the garlic and spring onions. Trim the strings and ends from the snow peas and sliver them lengthwise. Set aside.
• In a serving bowl whisk together the eggs and cream until fully blended, then stir in the two cheeses. Add ½ teaspoon each salt and freshly ground black pepper. Bring a large pot of water to a boil and add two big handfuls of salt-you want the water to taste like the sea.
• When the onions are caramelized and golden, add the pasta to the boiling water and stir; bring back to the boil and cook according to the instructions on the box.
• While the pasta cooks, raise the heat under the caramelized onions and add the butter to the skillet. Stir in the sliced garlic and spring onions; sauté, stirring constantly, until fragrant and beginning to brown slightly. Add the slivered snow peas and shelled (or defrosted) peas and season with salt and pepper; sauté until just bright green, no more than 3-4 minutes. Remove from the heat. Set aside.
• As soon as the pasta is al dente, reserve 1 cup cooking water in a measuring cup and drain the rest. Whisking constantly, dribble in half the cooking water into the egg- cheese mixture, then add the drained pasta and toss to combine. Add the peas and onions to the bowl along with another ¼ cup pasta water and continue to toss until the pasta and peas are fully coated and the sauce is very creamy. Add more cracked black pepper to taste, then serve immediately with extra Parmigiano grated over the top of each bowl.

PASTA CARBONARA WITH ENGLISH PEAS

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.

PASTA CARBONARA WITH SWEET PEAS

Steps:

• Boil pasta in salted water.
• Meanwhile render diced bacon. Shortly before it's completely rendered, add chopped onion and garlic slices. Cook until the onion is soft and add cream, pepper flakes, and nutmeg.
• When the pasta is cooked, transfer the pasta with a slotted spoon or large sieve directly from the pasta pot to the pan with the bacon. Do not drain the pasta first; you want some of the pasta water in the dish. Add the peas to the hot pasta water to blanch.
• Turn off the fire under the pasta and bacon mixture and add the eggs, stirring to thoroughly coat each pasta tube with the egg. Take care not to allow the egg yolks to scramble at the bottom of the pan. Transfer the peas with the slotted spoon or sieve from the pasta water to the pan along with the black pepper and parmesan. Continue to stir. Add pasta water if it appears too dry. Stir until every pasta tube is well coated with the sauce.
• Serve with freshly grated parmesan and some sliced green onion on top.

PASTA CARBONARA WITH PEAS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 3 minutes. Reserve 1/2 cup pasta water. Drain, and set aside.
• Whisk together the eggs and cheese in a bowl. Cook the bacon in a large, deep skillet over medium-high heat until browned and crisp, about 8 minutes. Remove the bacon from the skillet to paper towels to drain, then chop the bacon. Reserve 2 tablespoons bacon drippings in the skillet and discard the rest. Add the garlic and peas to the skillet and cook, stirring constantly and scraping the browned bits from the bottom of the skillet, until the garlic is fragrant and the peas are warmed through, about 1 minute.
• Add the bacon and pasta to the skillet and heat over medium heat until hot, about 2 minutes. Reduce the heat to low. Working quickly, add the egg mixture to the pasta and toss with tongs until the pasta is coated in the sauce. Gradually add a little pasta water at a time to the pasta until a creamy, saucy consistency is reached. Season with salt and pepper and sprinkle each serving with parsley and more cheese.
• Combine the eggs, flour, olive oil, salt and 1 tablespoon water in the bowl of a food processor. Pulse until a dough forms, about 10 seconds. Remove the dough from the food processor to a lightly floured surface. Knead the dough until smooth and elastic, 4 to 5 minutes. Shape the dough into a ball; wrap with plastic and rest at room temperature for 30 minutes.
• Cut the dough in half and keep one half refrigerated. Cut the remaining half into two equal pieces. (Make sure to keep the unused dough pieces covered.)
• Working with one piece at a time, roll the dough with a rolling pin as thin as possible (but still thick enough to be lifted off the counter without breaking, about a 10-by-16- inch rectangle; the dough should be paper-thin, but you shouldn't be able to see through it.)
• Dust each dough sheet with flour. Fold the dough in half (using the short ends) and dust the top with flour. Repeat twice more, dusting with flour between each layer to create a stack. Use a sharp knife to cut the dough into thin strips (1/4-inch wide).
• Separate the noodles into "nests" and let dry on a lightly floured surface, about 1 hour. Repeat the process with the remaining dough piece, then with the remaining refrigerated dough.

PASTA CARBONARA WITH SPRING PEAS

Steps:

• To make your Pasta Carbonara with Spring Peas, first bring water to a boil for the pasta. Salt the water. Warm the peas in the microwave just until heated through, reserve for later.
• Over medium heat, in a large deep skillet, heat the oil then add the garlic. Sauté for 3 minutes until tender. Cut the pancetta into ¼ inch cubes, add to the skillet and cool over medium heat until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta and garlic to a bowl.
• Pour off all but 2 tablespoons of the fat from the skillet. Add the cream and scrape up any browned bits from the bottom of the skillet, then pour into a medium size bowl. Whisk in the egg yolks and 1/2 cup of parmesan cheese.
• Add the pasta to the boiling water and follow the cooking time on the package. Drain the pasta, return it to the pot , add the cream mixture, and toss quickly so as not to scramble the eggs. Add the pancetta and reserved peas. Season with salt and pepper and toss in the sauce to coat everything. Transfer to bowls.
• Serve your Pasta Carbonara with Spring Peas immediately.