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Spaghetti with Pancetta Peas and Mint

KITCHENAID
13Ingredients
45Minutes
710Calories
Read Directions

Ingredients

US|METRIC
  • 1 pound spaghetti
  • 2 cups pancetta (or guanciale, diced)
  • 2 cups English peas
  • 4 ounces EVOO (high quality)
  • 8 garlic cloves (each, lightly crushed)
  • 4 ounces mint leaves (chopped)
  • pecorino (or Romano for grating)
  • black pepper
  • 4 large eggs (7/8 cup eggs)
  • 2 tablespoons water
  • 1 tablespoon oil
  • 3 1/3 cups semolina flour
  • 1/2 teaspoon salt
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    Directions

    1. Sauté pancetta and garlic in evoo until crispy.
    2. Cook Pasta in salted water.
    3. Add fresh peas to the pasta water when the pasta is one minute from done.
    View 6 More StepsDiscover more recipes from KitchenAid

    NutritionView More

    710Calories
    Sodium24% DV570mg
    Fat34% DV22g
    Protein55% DV28g
    Carbs34% DV101g
    Fiber28% DV7g
    Calories710Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol120mg40%
    Sodium570mg24%
    Potassium700mg20%
    Protein28g55%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate101g34%
    Dietary Fiber7g28%
    Sugars3g6%
    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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