1. Headline
  1. Headline

Video: Greet spring with fettuccine carbonara with peas

  1. Closed captioning of: Greet spring with fettuccine carbonara with peas

    >> our clocks forward, we're looking ahead to the warmer weather, spring, so we're trading in that heavy comfort food for some lighter, fresher and delicious recipes.

    >> the owner of the restaurants telepan and telepan local here in new york.

    >> good to see you. i need you to come over here.

    >> put me to work soon.

    >> splitting us up.

    >> splitting you up. i'm doing a pea pasta with fresh peas, panchetta , garlic. you can use frozen in a pinch. so this was just panchetta , a little garlic.

    >> and that's essentially saltier bacon?

    >> it's not smoked, just cured bacon. and add a little butter to this. it's four servings.

    >> could you use regular bacon?

    >> could use regular bacon, so can you pop that pasta for me?

    >> i can.

    >> a lot of people think pasta , heavy, but this is a lighter sauce.

    >> this is. and you could add as much cheese or whatever you want to it. i use the fresh, so it'll cook in a couple of minutes. so you add the stock and the butter, it's going to glaze a little . and we're waiting for the pasta . i'm going to add some. what i did here, it generally has raw egg in it and you mix it in at the end. but for some people who are squeamish about that, i took scrambled eggs .

    >> i didn't know that was an option.

    >> it is an option.

    >> a lot of people don't like the egg over medium or what not.

    >> the scrambled egg .

    >> quickly, salt or olive oil when you're boiling?

    >> i don't generally put olive oil in it unless i'm taking it out, dry pasta you cook ahead. and you might prevent it from sticking.

    >> you do salt.

    >> we do salt definitely. a little pinch in here. and i'm going to take this out and we're going to toss it here.

    >> and finish it off --

    >> and what's great about the pasta , the starch in the pasta will help thicken the sauce, and it'll also steam your glasses.

    >> that works nicely.

    >> so i'm going to toss this like this and mix it up really well. al, you see that parmesan?

    >> yeah.

    >> you want to put some of that in there for me, please?

    >> if the liquid cooks down too much, you add a little more water?

    >> or the stock, which is great to adding it.

    >> because you get more flavor to it.

    >> a toss there.

    >> great color.

    >> that is.

    >> and that's the thing, it's been so miserable in new york, you're dying for this. dying for this right now. i'm going to put a little into the -- i'll turn this off.

    >> that's nice.

    >> get a little taste of that.

    >> okay.

    >> and you've got a salad here, as well.

    >> i do, yes. it's -- that one's with asparagus.

    >> asparagus.

    >> and peas and asparagus, spring to me and everybody else. and it's green and we're getting to see some of that green.

    >> okay.

    >> some of those peas --

    >> this is more eggs. and so this is just some lettuce i got and a little mustard dressing. the theme is mustard and eggs again. so mustard, this also has some asparagus i cooked with roasted shallots i put with some black mustard seed.

    >> what's the difference?

    >> prosciutto is the ham or the leg that's cured, and then the panchetta is the belly, what we make bacon out of. and so this is a nice sunny side egg, put a little prosciutto on top of there.

    >> nice.

    >> and we could just put that over there.

    >> that looks fantastic. it looks gorgeous. and of course, recipes are on today.com. we're going to be back in a

TODAY recipes
updated 3/7/2014 12:57:23 PM ET 2014-03-07T17:57:23

Recipe: Asparagus and proscuitto salad with egg, mustard, shallots and frisee

Ingredients
  • 7 tablespoons extra virgin olive oil
  • 2 large shallots, peeled and sliced into 4 thick slice
  • 4 large eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon red wine vinegar
  • 2 teaspoons grain mustard
  • 8 ounces asparagus, peeled if thick, cut into 2-inch pieces
  • 1 tablespoon black mustard seeds
  • 2 tablespoons vegetable stock or water
  • 2 heads frisee, washed and cut into small pieces
  • 8 slices of proscuitto
Preparation

Preheat oven to 400 degrees. Place 1 tablespoon olive oil in a small ovenproof sauté pan. Put shallots in pan and sprinkle with salt. Turn stove on high and cook until shallots begin to sizzle. Cover with a lid or foil and place in oven until tender but not falling apart, about 10-15 minutes. Remove from oven and cool.

For the eggs:

Place a pan large enough to hold 4 eggs on medium high heat. After a minute, spray the pan with vegetable spray to coat the bottom and add a tablespoon of olive oil. Add the eggs and immediately place in the oven to cook. After about 3-4 minutes when the whites are set, they are ready.

For the vinaigrette:

Place juice, vinegar, mustard and a pinch of salt in to a mixing bowl. While whisking, slowly drizzle in 4 tablespoons of the olive oil. Check seasoning and reserve.

Heat a medium sauté pan on high heat and add remaining oil. When oil is just below smoking point, add asparagus and cook until lightly brown, about 3-5 minutes depending on thickness. Add shallots and toss on heat for 30 seconds. Take off the flame and add seeds and toast for about 20-30 seconds. Then add stock or water to prevent further browning.

Dress frisee with vinaigrette and divide onto 4 plates or shallow bowl. Top with 2 slices of proscuitto and 1 egg in each bowl. Spoon over asparagus and eat.

Serving Size

Serves 4

Recipe: Fettuccine carbonara with peas

Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 eggs-scrambled
  • 4 ounces pancetta, guanciale or bacon-sliced thin and cut into strips or squares
  • 2 cloves garlic-minced
  • 1 cup cooked peas
  • 1/2 cup chopped parsley
  • 1/4 cup vegetable or chicken stock or water
  • 2 tablespoons butter
  • 8 ounces of fresh fettuccine
  • Parmigiano for grating
Preparation

Season the eggs with a pinch of salt, add oil to pan and add eggs and, with a spatula, fold the eggs to scramble until set, about 2-3 minutes. Remove from pan into a bowl and set aside.

Place the oil in a large sauté pan with the pancetta, cook on medium to high heat, until pancetta is golden brown. Add the garlic and cook until toasted golden brown.

Add the stock or water, peas and butter and cook until a glaze, about 2 minutes.

Cook fettuccine in lightly salted water for about 2-3 minutes. Add pasta to peas and cook 30 seconds on high heat. Add egg, parsley and adjust seasoning.

Place into 4 serving bowls and top with optional Parmigiano cheese.

Serving Size

Serves 4

Discuss: What did you think of this recipe?

How many stars would you give the dish? If you made changes, tell us how you customized it.

Discussion comments

,

More on TODAY.com

  1. Kyle Miller / TODAY

    Watch Fresh Cooks Live: How to grill up fruit and veggie skewers

    7/30/2014 12:18:24 PM +00:00 2014-07-30T12:18:24
  1. Bren Herrera

    Get the Fresh Cooks recipes! Make skewered veggies, fruits and more

    7/29/2014 11:16:14 AM +00:00 2014-07-29T11:16:14
  1. TODAY

    Steals and Deals: 5 great baby shower gifts

    7/30/2014 12:32:30 PM +00:00 2014-07-30T12:32:30