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.

Reda More about Chef Conley

TRY THESE RECIPES FROM Chef Clay Conley:

Braised Short Rib Empanadas with Aji Amarillo and Salsa Criolla

Tuna Crisps with Avocado, Soy and Citrus Vinaigrette