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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pasta Carbonara

on May 2, 2016

2016-05-01 17.44.35

A perfect match made in heaven, are peas and pancetta. My pasta carbonara highlights those two perfectly. One of this dishes main ingredients is freshly cracked black pepper. From what I understand, many years ago, this dish got it’s name from woodcutters who made charcoal for fuel. Those men would come home dirty and black from a hard days work. Therefor the black pepper in this dish represented just that.

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 12-15 minutes

Ingredients:
2 boxes of Gemelli ( or 1 pound of spaghetti)
1 package of thawed frozen peas
1/4 pound of diced pancetta
1 finely diced shallot
1 tablespoon of olive oil
1 large clove of minced garlic
1/4 cup of dry white wine (optional)
4 whole eggs plus, 1 yolk
2 cups of grated Parmesan cheese ( reserve 1/4 cup back to top serving dishes)
1 pinch of Kosher salt to taste ( handful of Kosher salt for pasta water)
3 tablespoons of fresh finely chopped flat leaf Italian parsley
1 tablespoon of fresh cracked black pepper

Directions:
First, place a 6 quart pot on the stove filled with water, and turn the heat up to medium high. This will allow time to prepare the ingredients for the dish while waiting for the water to boil.

Have ready, a whole package of thawed frozen peas in a bowl.

Dice up the pancetta and add it to a large, deep sided, and cold saute pan with olive oil. Do not turn the heat on just yet.

Next, grind up 2 cups of Parmesan cheese in a food processor. Transfer the grated cheese to a bowl and set aside. Note: reserve 1/4 cup back for adding to the top of the served dish.

In another bowl, crack 4 eggs and one egg yolk and beat them together with 1 tablespoon of fresh cracked black pepper. Measure out 1/4 cup of dry white wine, and 1 large garlic clove minced. Once all the ingredients are ready it’s time to make the dish.

Turn the large saute pan with the pancetta and olive oil on to medium heat. Start to render down the pancetta.  Throw a handful of Kosher salt into the pot with the boiling water. Add in the pasta of you choice, giving it a big stir, and follow the cooking time according to the box.

Anywhere from 7-10 minutes the pancetta should be rendered down and crispy. Transfer the pancetta to a plate line with paper towel.  Drain off all but 3 tablespoons the pancetta fat in the pan. If you don’t think you have that much, you can add a little olive oil.

This process goes fairly quickly. Pan still on medium heat, next, add in the minced garlic, diced shallot, and the wine. Using a wooden spoon, and while shallots and garlic are sauteing, scrap up all those delicious pancetta bits that are trapped in the bottom of the pan. Let that liquid bubble up for about a minute until the alcohol has cooked out.

To the pan, using one of those large colander spoons, transfer the pasta into the pan. Next, return the cooked pancetta to the pan. Make sure to coat the all pasta with the pancetta fat, wine and garlic that has remained in the pan. Note: if the pasta seems a little to dry and sticking together, add in a little olive oil to loosen it up.

At this point, add back in the crispy pancetta, along with the peas ( the heat will warm the peas through), and egg mixture. Using tongs, toss all this though, while still over the heat, until eggs are barley set. Turn the heat off, but keep the pan on the burner. Quickly add in the grated Parmesan cheese and fresh chopped parsley. Toss those ingredients through then remove from the hot burner. This dish is best served hot. Don’t forget about adding more cheese to the top of your dish!

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