The day started out dismally, with a cold breeze and even colder termperatures. I had previously had plans of making a light, grilled meal comprised of spring vegetables and grilled chicken, but as the day moved forward I couldn’t shake the cold feeling in my bones and in search of comfort food I went.
Enter Carbonara.
I’ve written about Carbonara before. It’s a rich, filling pasta treatment which will never be mistaken for health food, but, you know, sometimes you just need it - even if you have to behave yourself for a week to make up for it. I had gone to our local Italian deli, Fraboni’s, this weekend and as usual had spent an ungodly amount of money there, so I had much of what I needed on hand to make this. I had picked up a nice orecchiette pasta, some spicy imported pancetta (sliced into thick slabs, pefect for dicing), and a grated blend of romano and parmesan cheeses (a staple in my fridge). I combined it with some frozen peas (still no peas in my CSA box) and with fresh ramps.
Pasta Carbonara with Pancetta, Peas and Ramps:
1/2 pound pancetta, diced (substitute bacon if you wish)
Olive Oil
1 bunch ramps, bulbs sliced (substitute onion and garlic if no ramps are on hand)
Red Pepper flakes - to taste
3 eggs
3 egg yolks
1/4 cup heavy cream
1 cup grated parmesan/romano cheese
Grated pepper to taste
1 lb pasta
1 cup frozen peas
1 bunch scallions, bulbs and greens sliced
Warm a tablespoon of olive oil to a deep sautee pan. Add diced pancetta and sautee until crisp. Add ramps and red pepper flakes to taste, turn heat to low, stir occasionally, as needed.
In a large bowl, whisk eggs and egg yolks together well. Add cream, grated cheese and pepper. Whisk again. Set aside (this can be done ahead of all other steps, leaving egg mixture to come close to room temperature).
Cook pasta per instructions. As pasta completes, add peas to the boiling water and cook with the pasta for 2 - 3 minutes. Drain cooked pasta, reserving some water. Add pasta and peas to bacon mixture. Stir until incorporated through.
Add hot pasta and bacon into bowl with egg mixture. The heat should cook the eggs through. If sauce becomes too thick or gummy, add some of the reserved pasta water to thin it out. Toss scallions into mixture.
Pour into pasta serving bowl.
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