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Recipes

Spring Carbonara

servings: 2
Spring Carbonara

prep time

15

total time

25

ingredients

17

comments

Spring Carbonara

servings: 2
INGREDIENTS:
ingredients
PASTA
• 6 oz fresh tagliatelle or ½ lb dried fettuccine 

CARBONARA 
• 1 Tbsp. canola oil
• ½ cup diced pancetta
• 1 Tbsp. garlic, diced
• 1 Tbsp. shallot, diced
• 1 tsp. thyme, chopped
• 1 Tbsp. butter
• 4 oz Hood® Heavy Cream
• ¾ cup fresh peas, blanched and shocked
• 1 Tbsp. grated parmesan
• 2 Tbsp. parsley, chopped
• 1 Tbsp. mint, chopped
• ¼ tsp. lemon zest
• Pinch ground black pepper

EGG TOPPING
• 2 egg yolks
• Sea salt
• 1 Tbsp. chives
DIRECTIONS:
directions
Bring large pot of salted water to a boil. Drop pasta into a pasta basket to cook.

Heat large sauté pan over medium-high heat. Add canola oil and diced pancetta. Cook until crispy. Add garlic, shallots and thyme to pancetta. Cook for 1 minute. Add butter and Hood® Heavy Cream. Reduce by half. Add peas. Lift pasta basket with 90% cooked pasta from the pasta water and add directly to the sauté pan. You want a little pasta water to come along. Toss pasta and continue cooking to thicken slightly. Add parmesan cheese, parsley, mint, lemon zest and black pepper. Divide pasta between two pasta bowls.

Top each bowl with one egg yolk* sprinkled with sea salt and garnish with chives.
*Note: Once placed on top of cooked pasta, allow egg yolk to cook from the residual heat before consuming

By Chef Chris Coombs
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