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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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from Breakfast For Dinner Ingredients:
1 1/2 cups frozen peas, thawed |
1 large egg |
2 large egg yolks |
1 ounce parmesan cheese, grated plus more for serving |
1/4 cup heavy cream |
1/4 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
4 ounces pancetta or 4 ounces bacon, cubed |
1 medium onion, chopped |
1 lb rigatoni pasta |
Directions:
1. In a blender or food processor, blend peas, egg, egg yolks, cheese and cream on high speed until smooth, about 30 seconds. Add salt and pepper.
2. In a large skillet over medium heat, cook pancetta until browned, 6 to 8 minutes (if using bacon, cook for slightly longer or until beginning to crisp then drain excess fat from pan). Add onions and cook until softened, another 5 minutes.
3. Cook pasta according to package direction until just tender and still firm to the bite. Drain, reserving 1/2 cup of the pasta water. Add pasta to skillet and toss with onions and pancetta for 1 to 2 minutes. Remove skillet from heat, stir in pea mixture, working swiftly and vigorously so egg does not scramble. If sauce is too thick, mix in reserved pasta water, a little at a time. Transfer to serving bowls and top with more Parmesan Cheese. Serve.
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