Pappardelle with Carbonara, Spring Peas & Mint

This dish quickly became a fan favorite for hubs.  He's a big carbonara fan and this recipe has a nice little twist on the original dish by adding an incredible freshness with the mint.  Makes for a fantastic spring dish.  Or (as I did), bring a little spring flavor to your table this February as the streets pile higher with ugly brown, dirty snow, the vicious winds blow the tarps away that are covering your patio furniture, and Jack Frost taps at your window just waiting to give you frost bite. (Does anyone else hate winter as much as I do? I'm thinking no).

Nevertheless this baby's a keeper.

You will need (serves 4):
500g of Pappardelle (I prefer egg pasta)
1 1/2 cups of fresh peas
1 egg
200 ml cream
12 - 15 slices of thick smokey bacon (chopped)
3 sprigs of fresh mint (roughly chopped, leaves only, plus more for garnish)
2 cups freshly grated parmesan cheese
salt & fresh ground pepper

To begin, in a mid size bowl whisk the egg and cream with a dash of salt and pepper.  In a large pan, cook your bacon until slightly crisp and golden.  At the same time, bring a pot of salted water to a boil and cook the pappardelle.

When the pasta is almost cooked, reserve a little bit of the cooking water and then add the peas to the pan with the bacon for 1 minute and then turn off the heat.  Add your pasta and stir in your mint.   Next, quickly mix in the egg and cream mixture *(note: you need to do this while the pasta is still hot so the residual heat from the pasta will slightly cook the egg but not to the point that they turn into scrambled eggs.)  You should have a nice smooth sauce.  If you need to, add a couple tablespoons of the reserved cooking water.  Add your parmesan cheese and some more freshly ground pepper.  Garnish with some mint and some more cheese, serve & enjoy!

xo Chef Natty