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Fresh Mint and Pea Carbonara

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 5
  • 15 min
  • 25 min
  • $$$
Gatheredtable
adapted fromHonest Fare

Ingredients

  • 1 cup fresh sugar snap peas, sliced in half
  • 5 eggs
  • sea salt and black pepper
  • 1/2 cup parmesan cheese
  • 5 slices prosciutto, chopped
  • 1/2 cup diced shallot, chopped
  • 5 cloves garlic, chopped
  • 1 cup fresh mint, chopped (about 1 bunch)
  • 2 1/2 cups frozen peas
  • 1/3 cup extra virgin olive oil (plus more for noodles)
  • 2 tablespoons unsalted butter
  • 1 pound linguine
  • a pinch of red pepper flakes

Directions

Prep: 1. Boil water for pasta. 2. Slice large snap peas in half. 3. Separate yolks from egg whites, place in individual bowls, sprinkle yolks with sea salt and cracked black pepper. Freeze egg whites to use later. 4. Grate cheese. 5. Chop: prosciutto, shallots, garlic and mint. 6. Run frozen peas under water to defrost. Drain excess water. Make: 1. Cook pasta until al dente. (When pasta is done, transfer 1 full ladle of starchy pasta water along with the cooked pasta to pan of peas.) 2 Add olive oil and butter to pan and sauté shallots, garlic, peas and snap peas over medium heat and partially covered until shallots are soft. Salt and pepper to taste. 3. Drizzle with some olive oil, cheese and a pinch of red pepper flakes and toss. 4. Toss with egg yolks and mint. Taste and add any additional salt if needed. Garnish with cheese and prosciutto and serve.

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