Spring Carbonara
PREP TIME:
TOTAL TIME:
SERVINGS
Ingredients
PASTA
- 6 oz fresh tagliatelle or 1/2 lb dried fettuccine
CARBONARA
- 1 Tbsp. canola oil
- 1/2 cup diced pancetta
- 1 Tbsp. garlic, diced
- 1 Tbsp. shallot, diced
- 1 tsp. thyme, chopped
- 1 Tbsp. butter
- 4 oz Hood® Heavy Cream
- 3/4 cup fresh peas, blanched and shocked
- 1 Tbsp. grated parmesan
- 2 Tbsp. parsley, chopped
- 1 Tbsp. mint, chopped
- 1/4 tsp. lemon zest
- Pinch ground black pepper
EGG TOPPING
- 2 egg yolks
- Sea salt
- 1 Tbsp. chives
Directions
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STEP 1
Bring large pot of salted water to a boil. Drop pasta into a pasta basket to cook.
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STEP 2
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.
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STEP 3
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.
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STEP 4
Add parmesan cheese, parsley, mint, lemon zest and black pepper.
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STEP 5
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
