Pasta Carbonara Primavera
Pasta carbonara is one of those kitchen magic tricks, where the heat of the pasta gently cooks the eggs into a creamy sauce. We finish it with a hefty dusting of grated cheese and extra olive oil and black pepper for good measure. In the spring, we swap fresh pea shoots for shelled peas.
Ingredients
4 oz pancetta or bacon, diced
4 cloves garlic, minced
8 oz long pasta like Carosello Bucatini
3 eggs, whisked
parmesan or pecorino (or both) grated
1 bag pea shoots
Method
- Bring a large pot of heavily salted water to a boil
- In a large frying pan, heat a glug of olive oil over medium heat and cook the pancetta until the fat is rendered and it is slightly crispy
- Add the garlic and sweat until soft
- Boil the pasta until 85% cooked
- Transfer the pasta and 1/4 cup of the cooking water to the frying pan
- Stirring vigorously, add the eggs in a slow and steady stream to gently cook them
- Add the pea shoots to mix
- Serve immediately with hefty grating of the cheese, several grinds of black pepper, and an extra drizzle of olive oil
