Mac and Cheese "Carbonara style" with Blistered Snap Peas Serves 4 to 6
Ingredients
6 ounces/170 g pancetta or bacon cut into 1/2 -inch strips
1 pound fresh snap peas
1 pound/ 450 g short pasta (macaroni, gemelli, or orecchiette)
Sea salt
6 ounces (about 2 1/2 cups) grated Cabot Alpine Cheddar cheese
3 large eggs
1 teaspoon freshly cracked black pepper, plus more to finish
2 teaspoons finely grated lemon zest, plus more to finish
3 tablespoons fresh lemon juice
4 ounces pea vines (optional)
Olive oil and flake salt to finish
Instructions
Add enough water to fill a large dutch oven or stock pot up halfway then stir in enough salt to make the water taste of the sea. Bring this to a boil.
While the water comes to a boil, crisp up the pancetta in a large skillet, about 5 to 7 minutes. Add the sugar snap peas and cook just until their color brightens and exterior blackens in parts, 2 to 3 minutes.
Cook the pasta until al dente, about 10 to 12 minutes.
In a large bowl stir together the cheddar cheese and eggs until thoroughly combined.
Add the hot noodles directly to the egg mixture and stir well and quickly so as not to cook the eggs. Add a bit of the pasta water as needed to create a creamy sauce.
To the pasta add the pancetta and sugar snap peas then stir in the lemon zest and juice.
Transfer the pasta to a serving platter then top with the pea vines and drizzle with a bit of olive oil and add flake salt to finish.
Recipe by Not Without Salt at http://notwithoutsalt.com/mac-cheese-carbonara-style-blistered-snap-peas/