Penne Carbonara With Julienne Of Snow Peas

1. 1

   Boil the water for the pasta in a large pot, add plenty of salt to make it taste like the sea. Once the water comes to a boil, add the pasta.

2. 2

   Combine the two cheeses together and mic well. You might not need all of it, use your own palate to determine how much you would like.

3. 3

   Combine the Pancetta, Extra Virgin Olive Oil, and Peperoncino, render out the pancetta, and let it turn slightly golden. Then add in the minced shallots and sweat until translucent. Add a few drops of the pasta water to stop the pancetta/shallots from cooking.

4. 4

   When the pasta is ready, reserve a few tablespoons of the pasta water, then add the drained pasta to the pan with the pancetta/shallot mixture. At this point turn the heat off, and add in the snow peas, and toss to combine. Next add in the egg yolks and toss to bind. Finish by adding the cheeses, and 2 tablespoons of creme fraiche. Lossen the sauce by adding some of the reserved pasta water if desired. Taste for seasoning (Salt, Black Pepper)

5. 5

   Ladle into bowls, and drizzle Extra Virgin Olive oil, and sprinkle additional cheese mixture on top. (Optional to add some fresh lemon zest on top)

* Per serving · 4 servings · Values may vary.

No additional tips available.