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Pancetta Carbonara With Fresh Baby Spinach

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Tyler Florence
Related tags
main-dish low carb nut free easter dinner italian
Nutrition per serving    (USDA % daily values)
CAL
706
FAT
179%
CHOL
221%
SOD
64%

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Dttttqhym
Michaels Hill   •  4 Feb   •  Report
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Ingredients for 4 servings

2 recipes of fresh pasta dough, rolled out and cut as spaghetti

extra-virgin olive oil

1/3 lb pancetta, cut into thin strips

7 garlic cloves, thinly sliced

1 bag (about 3 cups) baby spinach

1/4 cup grated parmesan

6 large eggs

1 cup milk

1 cup heavy cream

1/2 cup grated parmesan

plenty of freshly ground black pepper

Preparation

1.

Begin by rolling and cutting the fresh pasta into spaghetti

2.

Toss in a little flour to stop the noodles from sticking together and spread out on a sheet tray to dry while you prepare the dish. Set a large pan over medium heat, add a splash of olive oil and fry the pancetta, stirring occasionally until crispy

3.

About halfway through, add the thinly sliced garlic and cook until golden

4.

Drain pancetta and garlic on a paper towel

5.

Drop the pasta into the boiling water and cook until tender yet firm (“al dente”, as they say in Italian) 2 to 3 minutes for fresh pasta

6.

Drain, and put the pasta into a big pasta bowl. Make the parmesan sabayon

7.

In a large mixing bowl, add eggs, milk and cream

8.

Set over a double boiler and vigorously mix with an immersion blender until it just starts to thicken and suspends a little – about 7-8 minutes

9.

It should be frothy and creamy when done

10.

Add plenty of freshly ground black pepper and parmesan and mix once more to combine

11.

Pour the sabayon over the noodles and mix gently with tongs so the pasta is well coated

12.

Portion out amongst bowls, top with a spoonful of crispy pancetta and garlic and a small handful of baby spinach

13.

Finish with a drizzle of olive oil, a few turns of freshly ground black pepper and some grated parmesan.

View instructions at
Tyler Florence

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