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Carbonara, simply pasta tossed with pancetta (Italain bacon), eggs, black pepper, and cheese. This entree is frequently referred to as coal miner's pasta. As the name is derived from carbonaro (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers. It has even been suggested that it was created by, or as a tribute to, the Carbonari ("charcoalmen"), a secret society prominent in the unification of Italy. You will notice abundant variations of this dish, I chose to add peas. The sweetness that the peas provide is a refreshing and unexpected burst for the tastebuds. This is a hearty, modest and satisfying pasta for all palates.

Linguine Carbonara with Peas

1 C frozen peas

4 tablespoons olive oil, plus more for drizzling

Kosher salt

1/8 C chopped fresh flat-leaf parsley

1/2 pound pancetta, finely diced

Freshly ground pepper

4 cloves garlic, finely chopped or grated

2 T heavy cream

3 egg yolks

1 pound linguine

1 C grated parmesan reggiano

 

Bring a large pot of salted water to a boil for the pasta.

Heat the olive oil in a large skillet over medium heat. Add the pancetta and 2 teaspoons pepper, and cook, stirring, for 3 minutes. Add the garlic and stir for 1 to 2 more minutes, then add the peas and reduce the heat to low.

Lightly beat the egg yolks and cream in a small bowl.

Add the pasta to the boiling water and cook until al dente. Reserve 1 cup of the cooking water just before draining the pasta, and beat it into the egg yolks to temper them.

Drain the pasta and add it to the skillet with the peas and pancetta. Pour the egg mixture over the top, turn off the heat and toss for 1 minute, adding the cheese in the last few seconds. Keep stiring the pasta with the sauce and it will thicken. Sprinkle with the chopped parsley.

Until tomorrow...Peace.