Farfalle in Carbonara with Peas & Mint
June 27, 2006
I was a bit afraid to try this Carbonara dish because the egg method was a bit odd--it requires a whole egg rather than a separated yolk and cream. Nonetheless, I tried it and it turned out fantastic. 
This recipe, like so many others here, is from the Jamie Oliver cookbook I've been drooling over since I bought it. I have to say, however, that I was a bit disappointed with the blandness of the dish, so I perked it up with some garlic and chile piquin. Next time, I'd even add some fresh basil or rosemary to bring out the depth of the mint flavor.
You will need:
- 1 lb (1/2 a box) of Farfalle Pasta (bowties)
- 1 egg
- 7 tbsp of cream
- 10 slices of pancetta or bacon, roughly chopped
- 3 handfuls of shelled spring peas (use frozen peas)
- 2 sprigs of mint, roughly chopped
- 2 handfuls of grated parmesan cheese
My own variation of this dish requires 3 garlic cloves
Step One: Cook your pasta according to directions. When 2 minutes remain for cooking time, add frozen peas. Drain when done, but reserve about 1/2 c of the cooking liquid. Return the pasta to the pan with the reserved cooking liquid.
Step Two: While pasta cooks, cook bacon or pancetta in a pan over medium heat. Drain off as much fat as possible. Cook until edges are nice and crisp. Also, while pasta cooks, whisk the egg and cream with salt and pepper in a small bowl.
Step Three: When pasta finishes cooking, add the chopped mint, minced garlic, chili piquin, and toss well. Keep the pan warmed over low heat and add the bacon and egg/cream mixture. Keep stirring together until warmed very through and through, but be sure not to allow the egg/cream mixture to curdle over the heat. Keep stirring for about 5 minutes and remove from heat. Add parmesan; serve and eat immediately.
Just so you know, it is impossible to reheat this dish without curdling the cream, so this is not one of those dishes I'd pack for lunch the next day. So go ahead- gorge yourself.
This recipe, like so many others here, is from the Jamie Oliver cookbook I've been drooling over since I bought it. I have to say, however, that I was a bit disappointed with the blandness of the dish, so I perked it up with some garlic and chile piquin. Next time, I'd even add some fresh basil or rosemary to bring out the depth of the mint flavor.You will need:
- 1 lb (1/2 a box) of Farfalle Pasta (bowties)
- 1 egg
- 7 tbsp of cream
- 10 slices of pancetta or bacon, roughly chopped
- 3 handfuls of shelled spring peas (use frozen peas)
- 2 sprigs of mint, roughly chopped
- 2 handfuls of grated parmesan cheese
My own variation of this dish requires 3 garlic cloves
Step One: Cook your pasta according to directions. When 2 minutes remain for cooking time, add frozen peas. Drain when done, but reserve about 1/2 c of the cooking liquid. Return the pasta to the pan with the reserved cooking liquid.
Step Two: While pasta cooks, cook bacon or pancetta in a pan over medium heat. Drain off as much fat as possible. Cook until edges are nice and crisp. Also, while pasta cooks, whisk the egg and cream with salt and pepper in a small bowl.
Step Three: When pasta finishes cooking, add the chopped mint, minced garlic, chili piquin, and toss well. Keep the pan warmed over low heat and add the bacon and egg/cream mixture. Keep stirring together until warmed very through and through, but be sure not to allow the egg/cream mixture to curdle over the heat. Keep stirring for about 5 minutes and remove from heat. Add parmesan; serve and eat immediately.
Just so you know, it is impossible to reheat this dish without curdling the cream, so this is not one of those dishes I'd pack for lunch the next day. So go ahead- gorge yourself.
