Spring Carbonara

Spring Carbonara image


  • 6 oz fresh tagliatelle or 1/2 lb dried fettuccine
  • 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
  • 2 egg yolks
  • Sea salt
  • 1 Tbsp. chives


  • STEP 1

    Bring large pot of salted water to a boil. Drop pasta into a pasta basket to cook.

  • 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.

  • 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.

  • STEP 4

    Add parmesan cheese, parsley, mint, lemon zest and black pepper.

  • 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

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