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Pasta Carbonara LIVE with Chef Ben
June 28, 2022 at 6:00 pm to 7:00 pm EDT
Join us on Facebook and Instagram on Tuesday, June 28 at 6:00 pm as Chef Ben teaches you how to make the classic pasta carbonara.
A Roman classic! Packed with flavor and technique, this simple pasta dish will be go to dish for years to come, especially with its limited ingredients list!
Asparagus, Peas, and Mushroom Carbonara
- 8qt stock pot
- large nonstick frying pan
- large cutting boards
- Large colander
- 8” chef’s knife
- Wooden spoon
- Measuring cups
- Measuring spoons
- Large serving spoon
- 250 grams dried spaghetti pasta
- 1 cup pancetta cut into ½” lardons
- ¼ cup white onion finely chopped
- 1 cups cremini mushroom cleaned and sliced into ¼” thickness
- ½ cup fresh peas
- 4-5 stems fresh asparagus cut on a bias
- 3 whole large sized eggs at room temperature
- ½ cup Parmesan cheese grated
- ½ teaspoon black pepper
- 5 stems fresh thyme leaves removed but not chopped
- Put a large 8 quart pot of salted water on high heat. Heat a large frying pan on medium heat. Once the pan is hot, add the pancetta, and cook for 3-4 minutes or until it begins turning golden brown.
- Add dried pasta to the pot once it has come to a boil, and stir. Cook pasta for 7-9 minutes or until al dente. After 5 minutes of cooking, add the fresh peas and asparagus to the pasta water.
- While the pasta is cooking, add the thyme leaves, onion and mushrooms to the pan and cook for 2-3 minutes. Turn off the heat and allow the pan to cool slightly. Crack the eggs into a bowl and add the parmesan cheese, and black pepper, whisking together to incorporate.
- Drain cooked pasta. Keep half a cup of starchy pasta water. Add a tablespoon of the water to the egg mixture to temper the eggs. Add pasta to the pancetta and mushrooms, and toss to mix. Add the egg mixture to the pan and continue to toss. Slowly add more starchy water to create the sauce. The sauce should coat the noodles and should not be runny.
- Spin the pasta with tongs tightly in the large spoon or over a fork and plate in a bowl. Spoon any remaining pancetta and mushrooms over the pasta and top with grated parmesan.
Don’t add too much water. Unlike many pasta dishes, carbonara is not meant to have an abundance of sauce. The sauce should coat the noodles, but never pool on your plate.
Carbonara is a versatile dish. Try substituting different vegetables and proteins such as scallops, and shrimp, zucchini instead of peas, or chorizo instead of pancetta.
Leftover pasta? Try gently heating in a pan gradually adding water to create your sauce. Never put it in the microwave as it will cook you eggs and dry out your pasta!