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Ingredients
US|METRIC
8 SERVINGS
- 1 lb. spaghetti
- 2 cups pancetta (or guanciale, diced)
- 2 cups English peas
- 4 oz. EVOO (high quality)
- 8 garlic cloves (each, lightly crushed)
- 4 oz. mint leaves (chopped)
- pecorino (or Romano for grating)
- black pepper
- 4 large eggs (7/8 cup eggs)
- 2 Tbsp. water
- 1 Tbsp. oil
- 3 1/3 cups semolina flour
- 1/2 tsp. salt
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Directions
- Place eggs, water, flour and salt in mixer bowl. Attache bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
- Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes.
- Remove dough from bowl and hand knead for 1 to 2 minutes. Let rest for 20 minutes.
NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories710Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol120mg40% |
| Sodium570mg24% |
| Potassium700mg20% |
| Protein28g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate101g34% |
| Dietary Fiber7g28% |
| Sugars3g |
| Vitamin A20% |
| Vitamin C45% |
| Calcium10% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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