Bucatini Carbonara With Pancetta And Baby Peas Or ... |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A couple of years ago, my friend introduced me to a divine Italian restaurant here in Orlando named Babbo. (Not to be confused with Mario Batali's Manhattan eatery.) What a place - Italian cuisine at it's finest - simply divine. Read more . My first time there, I had a luscious, creamy dish called Bucatini Carbonara with Pancetta and Baby Peas and it was so good that I ordered it almost everytime I visited. I found a recipe on Epicurious that was close and I adapted it to my pleasure. I'm using their picture which shows a version with zucchini, which is also good. Enjoy. **NOTE: Orlando's Babbo changed hands recently and is now called Nonna (Italian for grandmother instead of Babbo for father or papa)...and per reviews, its just as good. I need to visit them again. Ingredients:
8 ounces sliced pancetta or bacon, cut into 1/4-inch-wide strips (i've used both, but prefer the pancetta) |
1 cup whipping cream |
2 garlic clove, finely chopped |
1/2 teaspoon dried crushed red pepper |
2 tablespoons olive oil |
1 1/2 pounds zucchini, thinly sliced (or 1 lb. of frozen baby peas and omit the 2 tbsp. of olive oil above) |
1 pound bucatini or spaghetti (bucatini is a ribbed spaghetti with a tiny opening through the middle - it takes the sauce really well and i highly recommend it.) |
3 large eggs |
1 cup freshly grated parmesan cheese |
salt and pepper to taste |
Directions:
1. Cook pancetta in medium skillet over medium heat until brown, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels; drain.
2. Pour off all but 2 tablespoons drippings from skillet. Add cream, garlic, and crushed pepper to drippings in skillet; bring to boil. Set aside.
3. ****
4. **IF USING ZUCCHINI: (If not, skip this step)
5. Heat oil in heavy large skillet over medium-high heat. Add zucchini; sauté until tender, stirring occasionally, about 10 minutes. Transfer to large plate. Season to taste with salt and pepper.
6. ****
7. NOTE: Pancetta, cream mixture, and zucchini can be made 2 hours ahead. Let stand at room temperature.
8. ****
9. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Return pasta to pot.
10. Meanwhile, place eggs in their shell in small bowl. Add enough hot water to cover. Let stand 5 minutes. Crack eggs into large bowl and whisk to blend.
11. Bring cream mixture to boil in skillet. Gradually whisk hot cream mixture into eggs. Mix in 1/2 cup Parmesan cheese.
12. **IF USING PEAS: Add baby peas - the heat will thaw them in about 1 minute or so.
13. Add sauce to pasta and toss over medium heat until sauce coats pasta (do not boil). Add pancetta (and zucchini) and toss to heat through. Season with salt and pepper. Serve, passing remaining cheese.
14. Serves 6 happy people. =)
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