Pea Carbonara with Soft Poached Egg

Remove peas from their pods to use the pods for making pea stock.

In a pot, add a touch of olive oil and the pea pods.

Add thyme and enough water to cover the pea pods, then simmer for a few minutes.

Slice 2 cloves of garlic into thin shreds.

Prepare rendered pancetta or any pork product you have.

Julienne fresh mint and set aside.

Chop fresh parsley and add chili flakes to the mix.

Blend the pea stock with frozen peas to cool it down and maintain the bright green color.

Bring water to a boil and add a lot of salt to it for cooking pasta.

In a separate pan, bring water to a low simmer for poaching eggs and add a little vinegar to it.

In a high heat pan, add a couple tablespoons of olive oil and the rendered pancetta.

Add sliced garlic and a hint of chili flakes to the pancetta in the pan.

Blanch fresh peas in the boiling pasta water for a moment, then add them to the sauce.

Add fresh pasta to the boiling water and cook.

Equipment Needed

Spice Level:

Dietary