Strozzapreti Carbonara With Radishes

Ingredients for Strozzapreti Carbonara With Radishes

• 2 tablespoons olive oil

• 110g pancetta (Italian bacon) or bacon, cut into 1/4-inch pieces

• 1 small shallot, finely chopped

• 2 garlic cloves, finely chopped

• 4 large egg yolks

• 1 large egg

• 90g mixed salty hard cheeses (such as Parmesan, Pecorino, and/or Grana Padano), finely grated

• 2 teaspoons freshly ground black pepper

• 350g strozzapreti or other short pasta

• Kosher salt

• 4 small radishes, trimmed, cut into 1/2-inch pieces

• 2 tablespoons chervil leaves with tender stems (optional)

Heat oil in a large skillet over medium. Cook pancetta, stirring occasionally, until just beginning to crisp, about 5 minutes. Add shallot and garlic and cook, stirring often, until softened but not browned, about 1 minute. Transfer mixture to a large bowl and let cool slightly. Mix in egg yolks, egg, cheese, and pepper. Wipe out and reserve skillet.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 120ml pasta cooking liquid.

Add pasta, 60ml pasta cooking liquid, and radishes to sauce; toss to combine. Transfer to reserved skillet and cook over low heat, moving skillet on and off heat, to keep sauce from curdling, and stirring constantly, until sauce is smooth and coats a wooden spoon, about 2 minutes.

Divide pasta among bowls and top with chervil, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.