Buffalo Rising Online

Aug 16th 2007, 1:02pm By Christa Glennie Seychew

Farm fresh peas and eggs, a healthy dose of pancetta and a pot of al dente orecchiette are all you need to make one of Italy's most simple and satisfying dishes. Carbonara is a dish with many interpretations, some of which use cream, though it is not a traditional ingredient. I, however, always on the look out for ways to bring a little more dairy into my life, am more than happy to use the American adaptation of this classic recipe by adding a little crema.

I also chose to wilt some raddichio, adding color and a little bitterness to the dish. I felt that the bitterness was a nice way to cut through the rich sauce and salty pancetta, and I enjoyed it very much.

The raddichio and peas came from a local farmer's market, both of which are in season now. I also went for farm fresh eggs and cream from the Lexington Co-op. The eggs in the sauce are generally undercooked, so you want the freshest possible. Additionally, eggs that come from the store do not have the same deep flavor profile as those that come from the happy hens that live within miles of your home.


Orchietta Carbonara w/ Raddichio serves 4-6


1 shallot, minced ˑ 12oz orecchiette ˑ 8oz pancetta, diced ˑ 3 cloves garlic, minced ˑ 1 1/2 cups shelled fresh peas, blanched ˑ 1/2 cup cream ˑ 4 large egg yolks ˑ 1/2 cup parmesan cheese ˑ ½ cup pecorino romano ˑ 1/4 tsp fresh-ground pepper ˑ 1 tbsp chopped parsley (optional)

Bring 4 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 8 to 10 minutes. Drain.
While waiting for the water to boil and the pasta to cook, render pancetta over medium heat in a 12” saute pan. Once crispy and brown transfer to a paper towel lined plate. Retain some of the fat in the pan.
Lower heat to medium and add the shallot to the pan; stir often until limp, about 2 minutes. Add garlic and cook for 1 more minute--be very careful not to burn the shallot and garlic. Stir in peas and cook until warmed through, 2 minutes longer. Reduce heat to low.
Whisk together cream, egg yolks, cheese and pepper. Add hot pasta and cream mixture to pan with shallots and peas. Garnish with parsley.

If you'd like to pair a wine with your carbonara, try a nice amarone or dolcetto.