Pasta with Pancetta, Peas and Mint

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you know what starts with the letter P? pasta. and pancetta. and you know what else? pretty little liars, which is my favorite guilty pleasure show on TV (and it’s not even really a guilty pleasure because it’s just that good). last week, my PLL partner in crime and i threw together this amazing pasta dish, which i found via jamie oliver before we turned on the TV, and let me tell you, this ish is GOOD. melt in your mouth creamy, accented with the slightly tangy taste of fresh mint leaves, and oh so salty thanks to the pancetta. of course, there’s a big dose of carbs in there, and let’s be real – everyone loves carbs (except those people on the atkins diet, and i’m not really worried about them). 

my friend alissa whipped up this recipe like a champ (and girl thinks she’s not good in the kitchen! proof that anyone can follow a recipe and make something DELISH), and then we plopped down on her overstuffed couch and stuffed our faces while watching pretty teenage girls say things like, “BITCH CAN SEE!” it came together in under 20 minutes, and did i mention it’s creamy and delicious and i ate two huge helpings? (what? i was carbo-loading for my walk back down the stairs). Image

make it. i made it again the next night, and we’re making it again tomorrow. it’s not that we lack creativity – but that it’s yummy and easy and makes you look like a legitimate chef. 


The Recipe (adapted from Jamie Oliver’s recipe for carbonara)

Makes enough for four servings, or two super hungry folks.

1 pound pasta of your choice (i like penne)

1 egg

3.5 fl oz (about 1/2 cup heavy cream)

sea salt and freshly ground pepper, to taste

about 12 slices of pancetta, thinly sliced (generally, one grocery store sized package will do)

3 handfuls fresh or frozen peas 

4 sprigs of fresh mint, chopped, a few more for decorative purposes

1 cup freshly grated parmesan, for topping

to make, bring a pot of salted water to a boil, then add pasta and cook according to instructions (i find around 7-8 minutes to be the sweet spot for most boxed pastas, and barilla is my go-to brand). 

whisk the egg in a bowl and mix in the heavy cream and salt and pepper. in a large skillet, cook your pancetta until crispy and golden. your kitchen will smell orgasmic by now. 

when your pasta has nearly cooked (let’s say around the 6 minute mark), add the peas for the last minute or so. this will cook them ever so slightly, but won’t overdo it. when the timer dings, drain your pasta and peas and reserve a bit of the pasta water.

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dump your pasta and peas mixture into your pancetta skillet and stir. now, stir in most of your sliced mint (save a little bit for topping purposes). if you like things minty, add even more. i did, because i do. there’s really nothing like fresh mint, especially when peas are involved. note: if your pan is too small, you can do all your mixing in a large bowl – but the pan is better, because the pasta will cook a tiny bit more in a warmed environment. Image

now, add the egg and cream mixture to the pasta. you need to make sure and add it while the pasta is still hot, but while the heat isn’t actually on the pan anymore. if you’re careful, the residual heat of the pasta will cook the eggs (since no one likes raw eggs); if things are too hot up in here, you’ll get a curdled, scrambled egg like sauce. GUH-ROSS. do it right (leave the pasta be for a minute or two to cool slightly, remove from heat) and you’ll get a silky smooth sauce. toss everything together and add your reserved pasta water to loosen things up a bit if need be (i needed to). 

divy up into four bowls, season again with a bit of salt and pepper and sprinkle with your remaining mint and however much parm you like (i love cheese). serve asap; this one doesn’t reheat all that well. 

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