Recipe

Bucatini Carbonara With Pancetta And Baby Peas Or Zucchini Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 3 months, 3 weeks ago A couple of years ago, my friend introduced me to a divine Italian restaurant here in Orlando named Babbo. (Not to be confused with Mario Batali's Manhattan eatery.) What a place - Italian cuisine at it's finest - simply divine. My first time ther... More Prep:15m Cook:40m Servings:6	Lunasea
	pasta pancetta garlic zucchini peas bucatini parmesan

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Ingredients

8 ounces sliced pancetta or bacon, cut into 1/4-inch-wide strips (I've used both, but prefer the pancetta)

1 cup whipping cream

2 garlic clove, finely chopped

1/2 teaspoon dried crushed red pepper

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2 tablespoons olive oil

1 1/2 pounds zucchini, thinly sliced (or 1 lb. of frozen baby peas and omit the 2 tbsp. of olive oil above)

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1 pound bucatini or spaghetti (bucatini is a ribbed spaghetti with a tiny opening through the middle - it takes the sauce really well and I highly recommend it.)

3 large eggs

1 cup freshly grated Parmesan cheese

Salt and pepper to taste

Directions

Cook pancetta in medium skillet over medium heat until brown, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels; drain.

Pour off all but 2 tablespoons drippings from skillet. Add cream, garlic, and crushed pepper to drippings in skillet; bring to boil. Set aside.

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**IF USING ZUCCHINI: (If not, skip this step)

Heat oil in heavy large skillet over medium-high heat. Add zucchini; sauté until tender, stirring occasionally, about 10 minutes. Transfer to large plate. Season to taste with salt and pepper.

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NOTE: Pancetta, cream mixture, and zucchini can be made 2 hours ahead. Let stand at room temperature.

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Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Return pasta to pot.

Meanwhile, place eggs in their shell in small bowl. Add enough hot water to cover. Let stand 5 minutes. Crack eggs into large bowl and whisk to blend.

Bring cream mixture to boil in skillet. Gradually whisk hot cream mixture into eggs. Mix in 1/2 cup Parmesan cheese.

**IF USING PEAS: Add baby peas - the heat will thaw them in about 1 minute or so.

Add sauce to pasta and toss over medium heat until sauce coats pasta (do not boil). Add pancetta (and zucchini) and toss to heat through. Season with salt and pepper. Serve, passing remaining cheese.

Serves 6 happy people. =)

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Comments

yomomma 3 months, 3 weeks ago said:
This sounds divine, thanks

abermouse 3 months, 3 weeks ago said:
Awesome

pieplate 3 months, 3 weeks ago said:
I love bucatini, when I can find it. I like your techniques for heating up the cream and eggs without cooking them too much. And, I forgot to say: I love your screen name and icon!

greekgirrrl 3 months ago said:
I just made a pasta dish with bucatini last night. You're right, it holds sauce very well. I'll be trying this out very soon. Got my 5! Thanks, Lu!

neena51 2 months, 2 weeks ago said:
This looks divine!!!!!

neena51 2 months, 1 week ago said:
I made this last night..... A definite 5!!!!!!!!

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