This dish combines a common vegetable used in Roman kitchens, fresh peas, with the quintessential Roman pasta dish, carbonara. Carbonara uses pancetta, hard cheese, eggs and black pepper for a creamy sauce. The pasta itself is infused with bright green pea shoots for an explosion of color and flavor.
- pea shoot fiori
- olive oil
- english peas
- grated pecorino
- pea shoots
- kosher salt or table salt
- 6 qt. Pot
- medium sauté pan
- large sauté pan
- metal tongs or large metal serving spoon
- pasta strainer or basket
- chef’s knife
- metal whisk or fork
- 2 small bowls
PREP & COOKING INSTRUCTIONS
PREP TIME: 10 MINUTES | COOK TIME: 15 MINUTES
STEP 1: Dice pancetta into ¼ inch dice. Remove peas from the pods. (Pry open pod and run your thumb along the interior to detach the peas.)
STEP 2: Crack the two eggs into bowl and lightly whisk back and forth until yolks are broken and evenly mixed with the egg whites. Whisk the 2/3rds of grated pecorino cheese into eggs (reserve 1/3rd of pecorino for garnishing pasta.) Fill 6 qt. pot 2/3 of the way with water. Heat water over high heat, bring to a rolling boil. Add 2 T Kosher salt to boiling water. Water should be salty like the sea. “Fluff pasta” - loosen up noodles with fingers before cooking.
STEP 3: Heat olive oil in medium sauté pan over medium heat. Add the pancetta and cook over medium heat stirring often until crispy. (6-10 minutes depending on size of the dice) Once pancetta is crispy turn off heat. Carefully pour half of rendered fat out of pan into a bowl to cool before you discard. You can use a strainer to make sure you don’t lose your pancetta.
STEP 4: Place shelled English peas into bowling salted water and blanch until desired tenderness is reached. (2-4 Minutes) Once tender add peas to pan with pancetta. Drop pasta into boiling salted water and give a quick stir to keep from sticking. Cook pasta for 2-3 minutes or until desired al dente. When pasta has finished cooking strain and add to sauté pan. Reserve 2-4 tablespoons of pasta water for sauce. Do not turn on heat.
STEP 5: Slowly pour in the egg/pecorino mixture while stirring vigorously with tongs or large metal serving spoon making sure to cook egg mixture with the hot pasta but not to scramble eggs. (You will need two people for this step. One to stir the pasta and one to pour the egg mixture into pan. Add desired pasta water at the end to get correct sauce consistency. The starch from the pasta water will tighten up the sauce. Start with a few tablespoons and go from there. If you added too much, turn on heat for a few minutes to cook off.
STEP 6: Add salt and pepper to taste. Transfer your pasta to serving dish and garnish with grated pecorino and pea shoots. Enjoy your pasta!
Fracati DOC, known as the golden wine, is the signature white wine of Rome. It has been produced in Frascati, a town near Rome for over 2,000 years.
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