Is that Cumin I smell?
Carbonara
Drop some chicken or shrimp on this.
Servings:
4 Servings
Prep Time:
20 Minutes
Cook Time:
25 Minutes
Ingredients:
12
Ounces
Linguine
2/3
Cup
Grated Parmesan cheese
1/4
Cup
Pecorino Romano cheese
2
Tablespoons
Finely chopped parsley
2
Large
Eggs
3
Tablespoons
Olive oil
6
Ounces
Pancetta chopped
1/2
Small
Onion small dices
3
Cloves
Garlic
1/4
Cup
Dry white wine
1
Grind
Pepper to taste
1/2
Cup
Peas - thawed
Instructions:
- BRING a large pot of salted water to a boil. Add linguine and cook according to the package directions, until al dente. Drain, reserving 1 cup pasta water. WHILE the pasta is cooking, whisk together in a large bowl the Parmesan, Pecorino Romano, parsley, and eggs. Slowly drizzle in some of the reserved pasta water, whisking until the mixture is well combined and forms a sauce for the pasta.
- HEAT OIL a 12-inch skillet over medium heat. Add pancetta and cook until edges are crisp, about 6 minutes. Remove the pancetta with a slotted spoon and reserve. Drain off all but 1 table spoon of fat from pan. Add onion and sauté until soft and translucent, about 4 minutes. Add the garlic and sauté one minute more. Add the wine and cook until almost all the liquid is evaporated. Remove the pan from the heat.
- ADD the onions, pancetta, peas, and linguine to the egg-and-cheese mixture. Season with salt and pepper. Toss well to combine and serve with more parmesan.