Creamy Pasta Carbonara Enhanced with Peas
Cooking Up a Classic Italian Dish: Pasta Carbonara
Let's dive into a scrumptious weeknight meal that's all about getting the perfect creamy sauce. This Pasta Carbonara recipe with a twist includes peas, a debate-worthy addition that adds a burst of freshness to this classic Italian dish.
What to whip up:- Swap store-bought pancetta with homemade (instructions below) or use bacon as a quick substitute.
This recipe is a highlight from our How to Make Pancetta project.
- Serves: 4 to 6 hearty portions
- Difficulty: Breeze through the cooking process with ease
- Estimated Time: 30 exhilarating minutes
Ingredients list:- 1 tablespoon olive oil- 6 ounces (170g) pancetta, diced- A generous pinch of salt- 1 pound (450g) linguine- 4 large eggs- 4 large egg yolks- 1/2 cup (115g) grated Pecorino Romano cheese, plus extra for serving- 1/4 cup (30g) grated Parmigiano-Reggiano cheese- 1 cup (160g) peas, fresh or frozen- 1/2 teaspoon freshly ground black pepper, plus more to taste
Let's cook up a storm:1. Fire up a large skillet over medium heat, adding the olive oil. Once it's shimmering, toss in the diced pancetta. Cook it until it's deliciously crispy, stirring often, and most of the fat has been rendered (approx. 12 to 14 minutes - big whoop!). Remove the skillet from the heat and set it aside.
- Bring a gigantic pot of salted water to a rolling boil. Cook your linguine according to the package directions. Meanwhile, whip together the eggs, egg yolks, and both types of cheese until they're beautifully integrated. Set it aside for now.
- Once the pasta is cooked to al dente, drain it, reserving 1/2 cup (120ml) of the pasta water for later. Swiftly return the piping hot pasta to the pot.
- Pour the reserved egg-cheese mixture, crisped pancetta, and pan drippings into the pasta pot, stirring gently to combine. Toss in the peas, the measured pepper, and enough pasta water to create a velvety, rich sauce - you might not need it all.
- Taste and adjust the seasoning with additional pepper, if needed. Dish it up in a serving dish, pass around extra grated cheese, and dig in!
Homemade Pancetta Recipe:
Impress your friends and family by making your own pancetta at home. Here's a simple guide to get you started:
Ingredients:
- 500g (1.1 lbs) pork belly
- 250g (8.8 oz) salt
- 50g (1.8 oz) brown sugar
- 10g (0.4 oz) black peppercorns
- Optional (only for curing): Pink salt, garlic, thyme, rosemary
Curing Process:
- Mix the cure ingredients - salt, sugar, black peppercorns, and any other chosen spices. Cover the pork belly evenly with the cure mixture.
- Cure the pork belly in the refrigerator for about 7 days, turning it regularly.
- Rinse off the cure mixture, pat dry with paper towels.
- Air-dry the pancetta in a controlled environment (e.g., a wine fridge) until firm to the touch and slightly tacky, or smoke it to develop the flavor. This process may take several weeks, so plan accordingly.
Once you have your homemade pancetta, you can confidently use it in place of store-bought pancetta in the Pasta Carbonara recipe. Enjoy your culinary adventure!
- In the How to Make Pancetta project, a detailed guide for creating homemade pancetta is provided, offering a chance to impress with a DIY approach when preparing Pasta Carbonara.
- The Pasta Carbonara recipe, complete with a burst of freshness from peas, boasts an estimated preparation time of just 30 minutes, making it perfect for a quick and scrumptious weeknight meal.
- The ingredients list for the Pasta Carbonara recipe includes uncategorized items, such as 1d88f05bf878febbe8ce171b70e902f0 (Pecorino Romano cheese), and a credit line is provided for readers to learn more about the cheese.
- The brightness of the served dish can be further enhanced by adding an extra layer of grated cheese and adjusting the black pepper to taste, emphasizing the vibrant flavors of the classic Italian Pasta Carbonara recipe.
