We love this dish in our house and it is a real favourite. A simple combination of salty, punchy tasting Pancetta (salt cured and spiced pork belly) and the sweet peas are just gorgeous. I only use a small amount of Pancetta (200g) as it's richness is more than enough to carry through the pasta. The sauce is created by simply stirring the Pancetta, peas and Parmesan/egg mixture through the hot, freshly cooked pasta. Talk about low maintenance!
I made this whole dish tonight in well under 30 minutes. It is not a do ahead kind of thing - it needs to be cooked and served right away. So, gather everyone around the table, get the pasta pot boiling and enjoy this Gourmet Goddess favourite.
We are now in Autumn here in Australia, and it is my favorite time of the year. I love the cooler days, all the nature colours around us, and the lovely Autumn produce. Check out my "What's in Season" section to get some inspiration and to see what is at it's best right now. Even better, head out to your nearest farmers market if you have one close by, and check out what you can find - as well as top notch, seasonal produce, you also get the pleasure of dealing with the folks who actually grow the food.
Autumn is also the time I start to plant vegetables for harvesting in the winter. I've been a bit slack and have not been out in the garden to do this yet, or even actually decided on what I will plant this time around. I plan to get organised and make this all happen in the next couple of weeks. There is so much pleasure in growing your own food, regardless of whether you have a big kitchen garden - or like mine, just a collection of pots, hanging planters and odd bits and pieces in my little inner city patch of green.
Until next time - live and eat well!
Pea and Pancetta Linguine
You will need: 200g piece of Pancetta diced into cubes, 1 small finely chopped onion, 1 clove of garlic, 1 1/2 cups cooked peas, 4 eggs, 1/3 cup finely grated Parmesan cheese, 1 tablespoon olive oil, salt, pepper, 250g linguine (or spaghetti.)
Note: If you cannot buy Pancetta, you can substitute Speck, Prosciutto - or even good bacon.
Method: Heat the oil in a fry pan and add the onion. Cook for a few minutes until it starts to become translucent. Add the Pancetta and cook until the it begins to get crisp at the edges. Add the garlic and the peas, toss through for a couple of minutes. Turn off the heat and set aside.
Put a large pot of well salted water on the stove to boil. While that is happening, whisk together the eggs and Parmesan. Season generously with salt and pepper.
Once the water is boiling, add the pasta and cook until al dente. Working quickly, drain the pasta and return it to the original pot. Add the egg mixture and the peas and Pancetta and stir it all together thoroughly. As you stir, the egg will cook, creating a fine coating on the pasta. The heat of the pasta will do this, and you should not need to return it to the heat. It will take about 5 minutes.
Serve right away with cracked pepper and a little more Parmesan.
Makes 2 generous mains or 4 entree sized serves.
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I never heard like this recipe before.Pea and Pancetta Linguine is interesting. I want to prepare this at home.
ReplyDeleteHi Macky - give it a try - you'll be converted! A while ago I had a dish very similar to this at a restaurant and thought I would create my own version. As well as the taste, I love how easy it is. Thanks for visiting Gourmet Goddess :)
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