Spring Pasta Carbonara with Flame-Roasted Green Chile
- 1/2 16oz box spaghetti
- 1 4oz container pancetta
- 3 cloves garlic
- 3 egg yolks
- 2 cups freshly shredded parmesan cheese
- 1 cup frozen peas
- 1 bunch asparagus
- 1-2 cups pasta water
- 1 cup 505SW Flame-Roasted Green Chile
- Salt and Pepper
- Cooking oil
Preheat the oven to 375 degrees. Toss asparagus in cooking oil, salt, and pepper. Place in a single layer and set aside to marinate.
Next bring a pot of salted water to a boil. Once water boils, place asparagus in the oven and cook for 10-15 minutes. Then cook pasta per package directions and drain water, making sure to reserve 1- 2 cups pasta water.
In a large skillet, add the pancetta and cook until crispy. Turn heat to low and add in the 505 Southwestern Flame-Roasted Green Chile, peas, and garlic. Cook until peas are defrosted, and garlic is fragrant.
Transfer pasta to the pancetta mixture, tossing the pasta in the pancetta fat. In a separate bowl, combine 3 egg yolks and 1 cup parmesan with salt and pepper. Mix well and slowly add to the pasta, stirring to combine and making sure the egg doesn’t scramble.
Now add in 1-2 cups of pasta water depending on how saucy you like it and the additional cheese. Turn heat to medium and cook for an additional 5-8 minutes. Plate pasta with roasted asparagus and a garnish of fresh parmesan and black pepper. Optional step: cut the asparagus into bite-sized pieces and toss it with the pasta. Serve immediately and enjoy!