LiveLikeADog

Passport & Plate - Teresa's Spinach Tagliatelle Alfredo Carbonara

Italy | Tuesday, March 3, 2015 | 2 photos

Ingredients
spinach tagliatele pasta
eggs
cream
Parmesan
Pecorino Romano
peas
pancetta
sea salt
fresh ground pepper
EVO

 

How to prepare this recipe
Pan sear cubed pancetta, drain and set aside

bring water to a boil with EVO, salt, add peas and pasta and cook until al dente (simultaneously prepare Alfredo sauce), drain

working quickly whisk eggs, bring cream to simmer and temper eggs, return to heat add cheese, whisk until thickened and bubbly, add crisped Pancetta add cooked pasta and peas, toss to coat, serve

 

The story behind this recipe
Carbonara always seemed like it needed more cheese and sauce, Alfredo always seemed to demand the crisped Pancetta and the peas. Last time I made this was in a UNESCO protected wilderness in Croatia's Velebit mountains for three men who had been working with horses all day in the dead of winter. They were tired, hungry, and cold yet a symphony of "yummy noises" rang round the table and each of them had three servings.