Spaghetti Carbonara With Pancetta, Leeks, And Peas Recipe

Name: Spaghetti Carbonara With Pancetta, Leeks, And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leek (about 8 oz.); 12 ounces dried spaghetti; 8 ounces pancetta, diced (1/2 in.; see notes); 1 1/2 cups shelled fresh peas or thawed frozen petite peas; About 1/2 cup whipping cream; 3 large egg yolks (see notes); 3/4 cup fresh-grated parmesan cheese; 1 teaspoon salt; 1/4 teaspoon fresh-ground pepper; 1 tablespoon chopped parsley

Servings: persons

1 leek (about 8 oz.)
12 ounces dried spaghetti
8 ounces pancetta, diced (1/2 in.; see notes)
1 1/2 cups shelled fresh peas or thawed frozen petite peas
About 1/2 cup whipping cream
3 large egg yolks (see notes)
3/4 cup fresh-grated parmesan cheese
1 teaspoon salt
1/4 teaspoon fresh-ground pepper
1 tablespoon chopped parsley

1
Trim and discard root end and tough green top from leek; peel off and discard outer layer. Cut leek in half lengthwise and hold each half under cold running water, flipping layers to separate and remove grit. Thinly slice crosswise.
2
In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 8 to 10 minutes. Drain.
3
Meanwhile, in a 12-inch frying pan or 4- to 5-quart pan over medium-high heat, stir pancetta until fat is rendered and pancetta is crisp and brown, about 8 minutes. Transfer to a paper towel-lined plate. Discard all but 2 teaspoons fat from pan.
4
Lower heat to medium and add leek to pan; stir often until limp and slightly golden, 2 to 3 minutes. Stir in peas and cook until warmed through, 2 minutes longer. Reduce heat to low.
5
Whisk together 1/2 cup cream, egg yolks, cheese, salt, and pepper. Add hot pasta and cream mixture to pan with leek and peas; mix gently to coat. Stir in pancetta. If desired, add a little more cream to thin sauce. Pour into a large bowl and sprinkle with parsley.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 leek (about 8 oz.), 12 ounces dried spaghetti, 8 ounces pancetta, diced (1/2 in.; see notes), 1 1/2 cups shelled fresh peas or thawed frozen petite peas, and more.

Yes, Spaghetti Carbonara With Pancetta, Leeks, And Peas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Carbonara With Pancetta, Leeks, And Peas

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