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