Ease of Preparation: Medium
Yield: 4 servings
Chef Siobhan Detkavich is cooking for… Libra! So… what does an Air Sign with a ruling planet of Venus eat? Well, Libra is all about balance. Speaking of balance, you can’t have bacon without eggs, so try Siobhan’s creamy, peppery signature Spaghetti Carbonara… ready and on the table before you can count to Libra!
Ingredients:
- Salt, for pasta water
- ½ pound (227 g) dried spaghetti
- 1 cup (240 ml) diced pancetta
- 2 large eggs
- 1 cup (240 ml) grated pecorino Romano cheese
- ½ cup (120 ml) frozen peas, thawed
- Black pepper
- More grated pecorino Romano cheese, to garnish
Method:
Bring a pot of salted water to a boil.
Add spaghetti and cook as per package instructions or until ‘al dente’.
While the spaghetti is cooking, cook pancetta in a small pan until the fat has rendered and slightly crispy.
Crack eggs into a large mixing bowl.
Whisk cheese into the eggs to form a paste.
Add the peas to the pan of pancetta, toss just to warm through.
When the spaghetti is ready, use tongs to remove from the boiling water and transfer into the bowl with the paste. Make sure that a bit of the pasta cooking water is transferred to the bowl with the pasta to help form the sauce.
Add cooked pancetta and peas along with the rendered fat to the bowl.
Toss the pasta, sauce, pancetta, peas and rendered fat together in the bowl, working quickly while hot; continue tossing until the cheese melts slightly and forms a creamy sauce with the eggs.
Transfer the pasta and sauce to serving dishes using tongs and spoon to make a spiral.
Season with black pepper.
Garnish with additional cheese.
You might also like these recipes
