Penne Carbonara With Fava Beans Peas And Pecorino Recipes

PENNE PECORINO

Steps:

• Heat 2 tablespoons of butter in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until caramelized, for 10 to 12 minutes.
• Meanwhile, cook the penne according to package directions in lightly salted water. Reserve 1 cup pasta cooking water, then drain.
• Increase the heat under the skillet to medium-high and stir the cooked penne and reserved pasta water into the skillet. Let the sauce simmer and reduce until it thickens, for 1 to 2 minutes.
• Remove the pan from the heat and stir in the grated cheese until partially melted.
• Top with freshly ground black pepper and serve immediately.

PENNE CARBONARA WITH FAVA BEANS, PEAS AND PECORINO

Steps:

• First, find a willing assistant to help peel the favas. Bring 6 cups water to a boil in a large pot. Add the peeled favas and blanch for about 1 minute, then scoop them out (reserving the water) and put them into a bowl of cold water. Drain and slip them out of their whitish skins to reveal the emerald-green bean.
• Bring the water back to a rolling boil. Add 1 tablespoon salt and the penne, stirring occasionally to keep it from sticking. Meanwhile, in a small bowl mix together the egg yolks, pecorino and a little salt and pepper.
• When the pasta is almost done (about 2 minutes less than the time suggested on the package), add the favas and peas to the pot. Cook for 1 to 2 minutes, until the pasta is al dente.
• Reserve 1/2 cup of the cooking water. Drain the penne and vegetables, and return them to the pot. Add the butter and stir well. Add the egg yolk mixture and chives, tossing gently and adding a few tablespoons of the cooking water to form a silky sauce that clings to the penne. Adjust the seasoning, and serve with a wedge of pecorino for grating.

PENNE CARBONARA WITH FAVA BEANS, PEAS, AND PECORINO

Steps:

• The fava beans need to be blanched to make it easier to remove their skins; in a large pot, bring 6 cups water to a boil.
• Add fava beans and blanch for about a minute, then use a slotted spoon to remove them to a cold water bath and slip off their skins; return water to a boil.
• Now drop in the pasta with 1 tablespoon salt, stirring occasionally to prevent sticking, according to package directions.
• Two minutes before pasta is done, drop in the fava beans and peas.
• Meanwhile, in a small bowl, combine the egg yolks, cheese, and a little salt and pepper; set aside.
• Once the pasta is al dente, drain, reserving 1/2 cup of the cooking liquid; return pasta and vegetables to the pot, add butter and stir.
• Add egg mixture and chives, toss gently, and add a little cooking liquid (a tablespoon at a time) to form a silky sauce that clings to the pasta; adjust seasonings and serve with cheese for grating.

PENNE A LA CARBONARA

Steps:

• Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.
• In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.
• In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.

PENNE ALLA CARBONARA

Steps:

• In a large pan fry the pancetta in olive oil, slowly, so that it releases its own fat before becoming crisp. Add some black pepper.
• Beat the egg yolks with the cream and season with salt and pepper. Add half of the parmesan.
• Meanwhile, cook the penne (according to package directions) in a large pot of salted boiling water and then drain thoroughly.
• Combine immediately with the hot pancetta and the oil, and then pour in the cream mixture. Stir to coat each pasta piece; the heat from the hot pasta will cook the egg slightly.
• Finally add the remaining Parmesan and serve.