Carbonara Shells

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Carbonara Shells

Yield 4

Author Lucy Tweed

Cook time

35 Min

Total time

35 Min

Mini conch like shells for the collecting of carbonara. CONCUR!

Ingredients

• 2 whole eggs
• 3 egg yolks
• 1 cup grated Parmesan
• Salt and pepper to taste
• 150g finely chopped brown onion
• 150g finely sliced pancetta
• 2/3 cup frozen peas
• 500g shell pasta
• 3/4 cup pasta water (reserved from boiling)

Instructions

1. In a large bowl, combine the two whole eggs and three egg yolks. Add one cup of grated Parmesan cheese, then season with salt and pepper to taste. Mix well and set aside.
2. In a frying pan over medium heat, sauté the finely chopped brown onion and finely sliced pancetta until the onion is golden and the pancetta is very crisp.
3. Be careful not to burn it. Remove the pan from the heat and immediately add the 2/3 cup of frozen peas to cool down the mixture. Set this aside.
4. Boil the 500g of shell pasta in lots of heavily salted boiling water until it's just al dente. Remember to reserve 3/4 cup of the pasta water before draining the pasta.
5. In the large mixing bowl with the egg and Parmesan mixture, temper the eggs by adding a little bit of the reserved pasta water. Stir in the pancetta and brown onion mix.
6. While the pasta is still steaming hot, add it to the bowl with the egg mixture and toss it all together. Gradually add additional pasta water as needed to achieve a creamy, delicious carbonara-style sauce.
7. Serve immediately, with extra grated Parmesan and a sprinkle of black pepper if desired.

Nutrition Facts

Calories

828

Fat

29 g

Sat. Fat

11 g

Carbs

102 g

Fiber

6 g

Net carbs

96 g

Sugar

7 g

Protein

37 g

Sodium

747 mg

Cholesterol

269 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.