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Pasta Carbonara with English Peas
Carbonara built on browned pancetta fat, loosened with pasta water and tempered egg, then tossed with fresh spring peas, scallions, pea tendrils and two grated cheeses for a fast, creamy sauce.
- YieldServes 4 as a first course, 2 as a main
- Hands-on35 min
- Total46 min
- Difficulty
Ingredients
- 85 gpancetta, cut into small dice
- 1 tbspextra-virgin olive oil, a small glug
- 225 gdried fettuccine, linguine or spaghetti
- 450 gEnglish peas in their pods, shelled (about 1 cup peas)
- 3scallions, trimmed (including 1 cm off the green tops), thinly sliced on an angle
- 15 gpea tendrils, 1 small handfuloptional
- 1egg, beaten well with a fork
- 45 gParmigiano-Reggiano cheese, freshly grated (about 1/2 cup)
- 45 gPecorino Romano cheese, freshly grated (about 1/2 cup)
- to tastefreshly ground black pepper, generous
- to tastekosher salt, for the pasta water, enough to taste like the sea
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