Rebecca Sanabria
People Staff
September 20, 2017 12:00 PM

Tiffani Thiessen’s Pea and Pancetta Spaghetti Carbonara

1 (1-lb.) pkg. spaghetti
1½ cups fresh or thawed frozen sweet peas
½ cup heavy cream
¼ tsp. black pepper
1 large egg
¾ tsp. kosher salt, divided
6 oz. pancetta, chopped
2 tbsp. olive oil
1 shallot, diced
4 garlic cloves, minced
Freshly grated Parmesan cheese
Chopped fresh mint

1. Cook spaghetti according to package directions, adding peas during last minute of cook time; drain pasta mixture.

2. Whisk together cream, pepper, egg and ¼ teaspoon salt in a small bowl.

3. Cook pancetta in a large saucepan over medium-low heat, stirring occasionally, until browned, 8 to 10 minutes. Using a slotted spoon, transfer pancetta to a bowl. Reserve drippings in pan.

4. Add olive oil, shallot and remaining ½ teaspoon salt to drippings in pan. Cook over medium-low heat, stirring often, until shallot is soft and golden, 2 to 3 minutes. Add garlic; cook, stirring often, just until fragrant, about 1 minute. Stir in pancetta and pasta mixture. Add cream mixture a little at a time, and toss lightly to create a smooth creamy sauce. Transfer to a warm serving dish, and garnish with cheese and mint.

Serves: 4
Active time: 20 minutes
Total time: 25 minutes

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