18:01 | Posted by Nim Headland | Category

Heston's Pea and Pancetta Spaghetti


Another Heston for Waitrose recipe. Can the man do no wrong? This is a dragged up to date version of spaghetti carbonara, it's fresher, lighter, there's more going on, it's gorgeous!

This recipe is becoming a bit of a staple throw-together pasta supper for me, smart enough for company but easy enough for just the two of you on a weekday night. It's pretty much store cupboard stuff as well, just keep some cubetti di pancetta in the freezer, Easy. (you can cook it from frozen, it tastes exactly the same!) Easy is what you want this time of year when the nights are drawing in and the supermarket just seems like to much effort after a long day. Get home, get this down you and let the chillis do their thing.

PS: I reckon this would be just as good with smoked salmon instead of pancetta.... nice idea for boxing day! Oh, and please excuse the steamy picture, this is a dish that needs to go straight to the table, it is not a natural model!

Ingredients. For 6, easily halved.
5 tbsp olive oil
2 medium onions, finely chopped
2 cloves garlic
1–2 fresh red chillies (about 1–2 tsp), de-veined, deseeded, finely chopped
10 oz pancetta, cubed
1 lb spaghetti
6 medium egg yolks
4 oz freshly grated Parmigiano Reggiano
9 oz frozen peas
½ tsp freshly ground black pepper

1. Fill a large saucepan with water, cover with a lid and place over a medium-high heat to bring to the boil.
2. While the water heats up, put the olive oil, onion, garlic and chilli into a large frying pan and place it over a low to medium heat for 5 minutes, then add the pancetta. Cook for a further 5 minutes.
3. Once the water comes to the boil, add the spaghetti and set a timer for 10 minutes. Stir the spaghetti every few minutes to prevent it from sticking together.
4. With 3 minutes left before the spaghetti is cooked, whisk together the egg yolks, Parmigiano Reggiano and a ladle of the spaghetti cooking water.
5. With 1 minute to go before the pasta is cooked, take the pancetta and onions off the heat and add the frozen peas.
6. Strain the pasta and return it to the saucepan. Add the contents of the frying pan and mix together. Add the black pepper and the egg and cheese mixture and allow to sit for 2 minutes. Stir thoroughly to incorporate everything then serve with some grated Parmigiano Reggiano sprinkled on top.

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