Cook spaghetti according to directions, adding peas during last minute of cook time; drain pasta mixture.
In a small bowl, whisk together cream, pepper, egg and 1/4 teaspoon Kosher salt.
In a large saucepan, cook pancetta over medium-low heat, stirring occasionally until browned, about 8 to 10 minutes. Using slotted spoon, transfer pancetta to a bowl. Reserve drippings in pan.
Add olive oil, shallot and remaining 1/2 teaspoon salt to drippings in pan. Cook over medium-low heat, stirring often, until shallot is soft and golden, 2 to 3 minutes. Add garlic; cook, stirring often, just until fragrant, about 1 minute. Stir in pancetta and pasta. Add cream mixture to pancetta/pasta mixture a little at a time, and toss lightly to create a smooth creamy sauce.
Transfer to a warm serving dish, and garnish with Parmesan and mint. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (211g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 278 (35%)|
|Amt Per Serving||% DV|
|Total Fat 30.9g||41 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 132.3mg||41 %|
|Sodium 1482.1mg||51 %|
|Potassium 593.2mg||16 %|
|Total Carbohydrate 89.3g||26 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 85.5g|
|Protein 38.3g||55 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 798
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