Mortadella Carbonara
This pasta celebrates mortadella, the soft Italian cold cut made of pork seasoned with black pepper and nutmeg, and often dotted with pistachios. As ribbons of the tender, delicately spiced meat tangle with long noodles, its milky fat melts into the sauce of egg and cheese for an incredibly silky dish. By using mortadella instead of guanciale, as is traditional in carbonara, you don’t need to cook the meat first, so this dish can be made in one pot. Green peas add pops of freshness, but skip a pistachio, basil or mint garnish (tempting as it may be) to avoid detracting from the main attraction. Top the finished dish with more black pepper and Parmesan and savor all the richness mortadella has to offer.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- Kosher salt and black pepper
- 1pound spaghetti, bucatini or another long noodle
- 1cup (5 ounces) frozen peas (no need to thaw)
- 2whole large eggs and 4 egg yolks
- 1cup (3 1/2 ounces) grated Parmesan or pecorino, plus more for serving
- 4ounces sliced mortadella, thinly sliced into ¼-inch-thick strips
Instructions
Step 1
Bring a large pot of generously salted water to a boil. Add the pasta to the boiling water and cook, adding the peas in the last 3 minutes of the pasta cooking, until al dente. Reserve 1 cup pasta water, drain, then return the pasta and peas to the pot.Step 2
Meanwhile, in a liquid measuring cup or medium bowl, whisk together the eggs, egg yolks, Parmesan, and several cranks of black pepper until smooth. Slowly whisk 1/2 cup of the reserved pasta water into the egg mixture.Step 3
Off the heat, add the mortadella to the pasta. While tossing the pasta constantly, slowly pour the egg mixture into the pasta. Continue to toss until the sauce is silky and resembles heavy cream. If the mixture seems tight and there isn’t any sauce in the bottom of the pot, add a tablespoon or two of pasta water. Season to taste with salt and pepper, then top servings with more Parmesan.