Beet Pasta Carbonara With Peas & Bacon

Name: Beet Pasta Carbonara With Peas & Bacon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams bacon, cut into bite sized pieces; 1 recipe of Beet Pasta; 118 milliliters beet puree (from 2 medium roasted beets); 1 large egg yolk; 2 larges eggs; 5 eggs; 473 milliliters all-purpose flour, plus more for kneading; 4 garlic cloves; 1 teaspoon heaping teaspoon kosher salt; 237 milliliters grated Parmesan cheese (not canned), plus more for serving; 237 milliliters pasta cooking liquid; 237 milliliters frozen peas

Beet Pasta Carbonara With Peas & Bacon might be just the main course you are searching for. One serving contains 788 calories, 37g of protein, and 39g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a rather inexpensive recipe for fans of Mediterranean food. A mixture of pasta cooking liquid, eggs, peas, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Add the roasted beets to the food processor and puree. There should be 1/2 cup of puree.

Ingredients you will need

Beet

Equipment you will use

Food Processor

Add the 2 eggs plus the egg yolk and process until smooth.

Ingredients you will need

Egg Yolk

Egg

Add the salt and 2 cups of flour and process just until the dough comes together. Turn out onto a very floured board and knead for 5 to 10 minutes, until the dough is smooth and elastic. Cover with a bowl and let it rest for 1 to 2 hours.

Ingredients you will need

Dough

All Purpose Flour

Salt

Equipment you will use

Bowl

Cut the dough into 8 pieces and knead in a bit more flour if the dough is too sticky. Follow your pasta machine manufacturers directions and make sheets of pasta. Make pasta using the fettuccine attachment and make small piles on a floured rimmed baking sheet or use a pasta drying rack. Repeat with all remaining dough.Bring a large pot of salted water to a boil. Meanwhile, heat a large skillet (big enough to hold the cooked pasta) over high heatand add the bacon, fry until crisp and browned, drain on a paper towel lined plate and set aside. Turn the heat down to medium. In a medium bowl add the eggs and

Ingredients you will need

Pasta

Fettuccine

Bacon

Dough

All Purpose Flour

Water

Egg

Equipment you will use

Pasta Machine

Baking Sheet

Paper Towels

Frying Pan

Bowl

Pot

Parmesancheese and whisk to combine. Season with salt and pepper and set aside.

Ingredients you will need

Salt And Pepper

Equipment you will use

Whisk

Add the pasta to the boiling water and stir once. Cook for 2-3 minutes.

Ingredients you will need

Pasta

Water

Add the garlic and peas to the skillet and heat through. When the pasta is cooked, transfer from the water to the skillet using tongs or a spider strainer, do not drain in acolander. Toss the pasta in the bacon fat, peas and garlic. Slowly whisk 1 cup of the cooking liquid into the egg and Parmesan mixture and add to the pasta and toss to coat. The hot pasta will cook the egg and make a creamy sauce.

Ingredients you will need

Bacon Drippings

Parmesan