Spaghetti Carbonara With Pancetta and Peas
Recipe by Dragon
I wanted something comforting for dinner tonight and pasta always satisfies that craving. Checked the fridge for ingredients and with some leftover pancetta, a couple of eggs, Parmesan and cream....a carbonara was just screaming to be made. Added a little twist on the classic dish with the addition of peas, onions, red pepper flakes and wine. It came together quickly and deliciously. Give it a try...you'll thank me later. ;) Enjoy!
1/4 lb spaghetti
1/4 cup cream
1/4 cup Parmesan, grated (a little more is needed for garnish)
fresh cracked pepper to taste
1/4 cup pancetta, diced
1/4 cup onion, chopped
1/4 cup white wine
1/2 cup peas, thawed if frozen
squeeze of lemon
1 clove garlic minced
1/4 tsp red pepper flakes
1. In a large pot of boiling salted water, cook spaghetti until al dente about 6-8 minutes. Drain well but reserve 1/4 cup of the cooking water.
2. In the meantime, beat the eggs, cream, pepper and Parmesan together. Season the eggs with a pinch of salt. Set aside.
3. In a large saute pan, cook the pancetta over medium heat until it is crispy. Remove the pancetta with a slotted spoon to a bowl lined with paper towels. Set aside. Drain off all but 1 tablespoon of the pancetta fat from the saute pan.
4. Add the onion to the pancetta fat and saute for 2 minutes. Add the wine and cook until wine is reduced by half.
5. Add the peas, lemon juice, garlic and red pepper flakes. Cook for another minute or until the peas are warmed through.
6. Return the reserved pancetta to the saute pan. Add the cooked spaghetti to the pan, combine and cook for 1 minute.
7. Remove the pan from the heat and add the egg/cream mixture, stirring quickly until the eggs thicken. Don't let the eggs scramble. Add some of the reserved pasta water if you need to thin out the sauce a bit.
8. Plate pasta and garnish with more grated Parmesan & fresh cracked pepper. Serve immediately.