Fettuccine Carbonara with Pancetta and Peas
Ingredients
3 oz.
thinly sliced pancetta, cut into 1" wide strips
1 tsp.
minced garlic
1 cup
heavy cream
3
egg yolks, beaten
⅓ cup
freshly grated Kowalski's Parmesan Cheese, plus extra for serving
1 cup
frozen peas, thawed
9 oz. pkg.
Kowalski's Fresh Egg Fettuccine Pasta (from the Dairy Department)
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
Directions
- Bring a large pot of salted water to a boil.
- Meanwhile, cook pancetta and garlic in a large sauté pan over medium heat until pancetta is browned and crisp (about 5 min.).
- Using a slotted spoon, transfer pancetta to a plate lined with a paper towel; discard all but 2 tbsp. fat from skillet.
- Add cream to the pan, scraping up browned bits from bottom of skillet; heat for 2 min.
- Slowly whisk cream into a bowl of egg yolks; add Parmesan cheese.
- Transfer mixture back to the pan; continue heating over low heat for 4 min., whisking constantly. Keep warm.
- Add peas to the boiling water; cook just until tender (about 1 min.).
- Using a slotted spoon, transfer peas to a small bowl; set aside.
- Cook pasta in boiling water according to pkg. directions; drain.
- Stir pasta, pancetta and peas into cream mixture, tossing to coat; season with salt and pepper.
- Sprinkle with additional Parmesan cheese to taste; serve immediately.
