PASTA CARBONARA
Pasta with Panchetta, Peas & Mushrooms
| 1 lb. imported pasta | 2- 200 ml. containers Panna (Italian cream) |
| 1 cup milk | 6 slices of panchetta (medium thick, sliced in julienne strips) |
| 2- 4 oz. cans mushrooms, pieces & stems | 4 oz. butter |
| 1 medium onion, diced | 1 Tbsp. garlic, minced |
| 2 cups frozen peas | White pepper, to taste |
| Imported Pecorino Romano cheese, grated |
Prepare pasta as usual in large pot of salted water. Cook "al dente", which means pasta should be cooked thoroughly, but still firm to the bite. While pasta is coming to a boil, prepare the sauce:
In 12" fry pan melt butter and add panchetta. Cook for about 2 minutes until panchetta begins to heat thoroughly, add onions and garlic and cook until onions soften. Add mushrooms and cook until heated. Add frozen peas and simmer for about 5 minutes. Meanwhile, pour Panna and milk in bowl and whisk together. Add to fry pan, add white pepper and stir until mixed well. Cook until bubbles and if your pasta is done, pour on top, toss, add cheese, toss again and serve. Pasta topped with this type of cream sauce should be served right away. If you have some chopped parsley a little on top looks great. Makes about 4 servings.
