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Photo Credit: Food Network

Carbonara Cacio e Pepe

5 MINPrep Time
30 MINCook Time
6Servings
by Giada De Laurentiis
Beginner
Photo Credit: Food Network
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Two classic dishes, carbonara and cacio e pepe, combined into one!

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Carbonara Cacio e Pepe

Servings

6

Prep Time

5 minutes

Cook Time

30 minutes

Image of Carbonara Cacio e Pepe

Ingredients

  • 1 pound creste del gallo pasta (or other curved pasta shape)
  • 2 tablespoons extra virgin olive oil
  • 1/3 pound pancetta (diced)
  • 1 1/2 teaspoons coarsely ground black pepper
  • 2 cup freshly grated parmesan cheese
  • 1 cup freshly grated pecorino cheese
  • 2 tablespoons butter (at room temperature)
  • 2 cup frozen peas (thawed)

Instructions

  1. As seen on: Giada In Italy, Episode 5. What Would Nonno Dino Make?
  2. Bring a large pot of salted water to a boil over high heat. Cook the pasta for 8 minutes or just 2 minutes under the suggested cooking time. Drain well, reserving 1 1/2 cups of pasta water.
  3. Meanwhile, heat a large straight sided skillet over medium heat. Add the olive oil and pancetta.Cook stirring often with a wooden spoon until the pancetta is crisp, about 10 minutes. Add the pepper and toast, stirring often, until fragrant. Add 1/2 cup of pasta water to the pan and scrape up all the bits that are sticking to the bottom. Add the pasta and sprinkle with the parmesan cheese. Add another 1/2 cup pasta water and stir to coat all of the pasta in thecheese. Add the pecorino and the butter and stir to combine, creating a light creamy cheesesauce. Add the peas and cook until warmed through. Add additional pasta as needed tomaintain the light sauce consistency. Serve with more grated cheese if desired.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
65 grams
Protein
40 grams
Fat
37 grams
Saturated Fat
18 grams
Cholestrol
83 milligrams
Sodium
1142 milligrams
Fiber
5 grams
Sugar
5 grams
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