Support 1
Support 2
Sales

Bake peas and pancetta carbonara

Pea and pancetta carbonara

NUTRITION: PER SERVING

CALORIES:  641KCALS
FAT:  27.6G (9.8G SATURATED)
PROTEIN:  31G
CARBOHYDRATES:  63.5G (5.2G SUGARS)
FIBRE:  7.3G
SALT:  2.1G

Ingredients

180g smoked sliced pancetta
1½ tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
300g dried spaghetti or bucatini
3 medium free-range eggs, lightly beaten
50g parmesan, finely grated
185g frozen petits pois, defrosted
A few fresh parsley sprigs, leaves finely chopped

Method

Heat the grill to medium-high. Put the pancetta on a baking tray lined with foil, then grill for 2 minutes on each side until golden and crisp. Set aside to cool.
Heat the oil in a large saucepan over a low-medium heat and cook the onion for 8 minutes until softened (don’t let it brown). Add the garlic and cook for 2 more minutes, then turn the heat very low.
Meanwhile, cook the pasta until al dente according to the packet instructions, then drain well, reserving a ladleful of the cooking water.
Add the beaten eggs and most of the parmesan to the onion, stirring for 1 minute. Add the peas, pasta, a pinch of salt and a good grinding of pepper. Turn up the heat slightly and cook, tossing, for 2 minutes. Add a splash of the reserved cooking water if the pasta looks dry. Crumble over the pancetta and sprinkle over the parsley. Top with the remaining parmesan to serve.

دیدگاهتان را بنویسید

نشانی ایمیل شما منتشر نخواهد شد.

-- بارگیری کد امنیتی --