Spaghetti With Pancetta Peas And Mint

13 ingredients
9 steps

Ingredients

  • 1 pound spaghetti
  • 2 cups pancetta or guanciale, diced
  • 2 cups English peas
  • 4 ounces EVOO high quality
  • 8 garlic cloves each, lightly crushed
  • 4 ounces mint leaves chopped
  • pecorino or Romano for grating
  • black pepper
  • 4 large eggs 7/8 cup eggs
  • 2 tablespoons water
  • 1 tablespoon oil
  • 3 1/3 cups semolina flour
  • 1/2 teaspoon salt

Directions

  1. 1
    Saute pancetta and garlic in evoo until crispy.
  2. 2
    Cook Pasta in salted water.
  3. 3
    Add fresh peas to the pasta water when the pasta is one minute from done.
  4. 4
    Add pasta and peas to pan of pancetta and garlic, with 4 oz of pasta water, cook for one minute.
  5. 5
    Finish with pecorino, sprinkle with mint and serve.
  6. 6
    Place eggs, water, flour and salt in mixer bowl. Attache bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
  7. 7
    Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes.
  8. 8
    Remove dough from bowl and hand knead for 1 to 2 minutes. Let rest for 20 minutes.
  9. 9
    Divide dough into 4 pieces before processing with Pasta Attachment

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