Pasta Carbonara with Peas and Asparagus
Description
This Italian pasta dish is delightful with 2 different cheeses, pork, peas and asparagus. It can be made without the meat, if desired.
Ingredients
2 large eggs, at room temperature
2 large egg yolks, at room temperature
1/3 c. packed finely grated Pecorino Romano cheese, plus additional for garnish
1/3 c. packed finely grated Parmesan cheese
2-3 cloves garlic, minced
1 T. extra-virgin olive oil
4 oz. pancetta, or bacon, cut into 1/2 inch diced pieces
12 oz. spaghetti or your favorite pasta
2 c. fresh or frozen shelled sweet peas
2 c. pencil-thin asparagus ends trimmed and cut into 1/2- nch pieces
1/8 c. finely chopped fresh Italian parsley leaves, for garnish
1 c. pasta water, reserved
kosher salt, to taste
freshly ground black pepper, to taste
Directions
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Place a large pot of lightly salted water over high heat, and bring to a boil.
In a bowl, whisk together eggs, egg yolks and Pecorino and Parmesan cheeses. Season with a pinch of salt and generous amount of black pepper.
Meanwhile, heat oil in a large, deep skillet over medium heat, add the meat and then the garlic, and saute until the fat just renders, so it's just crispy but not hard. Remove from heat and set aside.
Add pasta to the boiling water and boil until a bit firmer than al dente. About 2 minutes before pasta is ready, add asparagus and peas. Reheat the meat in the skillet, if needed.
Reserve 1 cup of pasta water, then drain pasta and vegetables and add to the skillet over low heat. Stir for a minute or so.
Remove from heat, stir in cheese mixture, adding some of the reserved pasta water, as needed for creaminess. Serve immediately. Garnish with a bit of grated Pecorino cheese, pepper, and parsley.
5 servings