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pasta carbonara with spring peas

Pasta Carbonara with Spring Peas




•    Salt
•    ¾ pound angel hair pasta (regular or whole grain)
•    1 tablespoon extra-virgin olive oil
•    2 large garlic cloves, minced
•    6 oz. of pancetta, cut into ¼ inch cubes
•    ¾ cup heavy cream
•    4 large room temperature egg yolks
•    Freshly ground black pepper
•    ½ cup of grated Parmesan cheese, plus more for serving
•    ¾ cup frozen spring peas


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. Add the pancetta 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 the 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 immediately.


Yields: approx. 4 servings


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