10652 Pasta Carbonara with Peas 30 mins 20 mins 6 to 8 servings Mon Apr 13 03:50:00 -0700 2009 Mon Aug 31 12:23:59 -0700 2009 Easy Italian CHOW http://www.chow.com/recipes/10652 Mon, 31 Aug 2009 19:23:59 GMT Peas brighten up this rich dish Peas brighten up this rich dish. This is a classic version of the Roman dish, but we’ve brightened it up with some peas (among the only frozen vegetables we’ll touch). One thing to remember is that pancetta and the type of cheese called for here are quite salty, so be sure to taste, taste, taste as you go! And serve it with lots of freshly ground black pepper.

What to buy: Look for pancetta in gourmet groceries and Italian markets. Of course, you can make your own too.

This recipe was featured as part of our How to Make Pancetta project.

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  • Heat oil in a large frying pan over medium heat. Add pancetta and cook, stirring often, until it is well browned and most of the fat has been rendered. Remove from heat and set aside.
  • Bring a large pot of salted water to a boil. Meanwhile, beat together eggs and yolks in a small bowl. Add cheeses to egg mixture and continue to beat until well combined.
  • Cook pasta according to the package directions. When it’s al dente, drain and reserve about 1/2 cup of the pasta water.
  • Immediately return hot pasta to the pot and stir in egg-cheese mixture, reserved pancetta and pan drippings, and just enough pasta water to make the mixture creamy, about 1/4 to 1/2 cup. Toss with peas and season well with freshly ground black pepper.
  • Place pasta on a warm platter and serve immediately, passing extra grated cheese on the side.

    • Beverage pairing: 2005 Pallavicini Frascati, Italy. Think bright, crisp, and white. A delicate Frascati from the volcanic soils near Rome would be the perfect complement to cut through the richness of this traditional Roman pasta. Composed of varying percentages of Malvasia and Trebbiano, and vinified completely in stainless steel, the 2005 Pallavicini Frascati is an ideal match.

    ]]>     http://www.chow.com/assets/2006/09/rcp_pastasalad_290x210.jpg Regan Burns 84 Pasta/Noodles 1 tablespoon olive oil

    ]]>     6 ounces pancetta, cut into 1/4-inch cubes**

    ]]>     3 whole eggs

    ]]>     2 egg yolks

    ]]>     1/2 cup grated Pecorino Romano cheese, plus extra for garnish

    ]]>     1/4 cup grated Parmigiano-Reggiano cheese

    ]]>     1 pound linguine

    ]]>     57 1 cup frozen green peas, thawed

    ]]>     183 pasta 142 sauce 21 main 219 pork 183 pasta 383 eggs 418 dairy 323 bacon 1165 pancetta 256 cheese 2393 regan burns 580 italian 13618 main dish 384 easy 7306 weeknight