by Clay Conley | June 6, 2018

Chef Conley’s Bucatini Carbonara with Mint, Peas and Egg Recipe

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Bucatini carbonara from Grato; Photography by Andy Ryan

BUCATINI CARBONARA WITH MINT, PEAS AND EGG

Serves 4
  • 1/4 cup bacon, diced
  • 1/4 cup garlic, minced
  • 1/4 cup shallot, minced
  • 1/4 cup white wine
  • 1/2 cup heavy cream
  • 4 portions bucatini, cooked according to al dente directions
  • 1/4 cup peas, blanched
  • 1/4 cup ham, diced
  • 2 tablespoons parsley, chopped
  • 2 tablespoons mint, chopped
  • 1 teaspoon cracked black pepper
  • 1/4 cup pecorino, grated
  • Kosher salt
  • 4 egg yolks

PREPARATION: In a large saute pan over medium heat, cook bacon until crispy. Add garlic and shallot and cook until soft. Deglaze with white wine and cook until reduced. Add cream and 1/2 cup of pasta cooking water and reduce for 1 to 2 minutes. Add cooked bucatini and cook for an additional minute. Add peas, ham, parsley and mint, and toss until well-incorporated. Add pepper and pecorino, and toss until the cheese has melted. Season to taste with kosher salt.

Place portions on separate plates. Create a well in the middle of the pasta, and gently place an egg yolk in each.

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