Strozzapreti Carbonara With Radishes
A unique twist on classic carbonara featuring strozzapreti pasta, crispy pancetta, and fresh radishes. This creamy pasta dish combines traditional ingredients like egg yolks and hard cheeses with an unexpected crunch from radishes.
Ingredients
- •2 tablespoons olive oil
- •4 ounces pancetta (Italian bacon) or bacon, cut into 1/4-inch pieces
- •1 small shallot
- •2 cloves garlic
- •4 large egg yolks
- •1 large egg
- •3 ounces mixed salty hard cheeses
- •2 teaspoons freshly ground black pepper
- •12 ounces strozzapreti
- •1 to taste Kosher salt
- •4 small radishes
- •2 tablespoons chervil leaves
Cooking Instructions
- 1.
Heat oil in a large skillet over medium. Cook pancetta, stirring occasionally, until just beginning to crisp, about 5 minutes. Add shallot and garlic and cook, stirring often, until softened but not browned, about 1 minute. Transfer mixture to a large bowl and let cool slightly. Mix in egg yolks, egg, cheese, and pepper. Wipe out and reserve skillet.
10 min
- 2.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
12 min
- 3.
Add pasta, 1/4 cup pasta cooking liquid, and radishes to sauce; toss to combine. Transfer to reserved skillet and cook over low heat, moving skillet on and off heat, to keep sauce from curdling, and stirring constantly, until sauce is smooth and coats a wooden spoon, about 2 minutes.
2 min
- 4.
Divide pasta among bowls and top with chervil, if desired.
1 min