Lobster Carbonara with Spaghetti, Pancetta, English Peas, Parmesan

Lobster Carbonara with Spaghetti, Pancetta, English Peas, Parmesan

Serves 3 to 4
 ½ lb spaghetti
 ½ cup pancetta, diced
 2 cloves garlic, minced
 ¼ cup English peas, fresh preferred
 1 cup lobster meat, cooked, chilled and roughly chopped
 2 egg yolks
 ¼ cup Parmesan cheese, ground
 6 cracks black pepper

Directions
1

Bring 1 gallon of salted water to a boil. Place pasta in water and cook until al dente.

2

In a large saute pan over medium heat cook pancetta until crisp. Add garlic and English peas and cook until peas begin to soften.

3

Strain pasta, allow to drain a few seconds and then add directly to saute pan.

4

Add lobster and heat for 30 seconds. Pull saute pan from heat and add eggs, toss gently to combine. You want the eggs to become the sauce not scrambled eggs.*

5

Place saute pan back on heat and stir in half the Parmesan cheese.

6

To serve, place pasta in large serving bowl and finish with other half of Parmesan cheese and cracked pepper. Serve immediately.

7

*Chef’s Tip: whisk 2 tablespoons hot pasta water into eggs to temper (warm) them before adding to saute pan. If they are warm they are less likely to “scramble " in the hot pan.

Ingredients

Serves 3 to 4
 ½ lb spaghetti
 ½ cup pancetta, diced
 2 cloves garlic, minced
 ¼ cup English peas, fresh preferred
 1 cup lobster meat, cooked, chilled and roughly chopped
 2 egg yolks
 ¼ cup Parmesan cheese, ground
 6 cracks black pepper

Directions

Directions
1

Bring 1 gallon of salted water to a boil. Place pasta in water and cook until al dente.

2

In a large saute pan over medium heat cook pancetta until crisp. Add garlic and English peas and cook until peas begin to soften.

3

Strain pasta, allow to drain a few seconds and then add directly to saute pan.

4

Add lobster and heat for 30 seconds. Pull saute pan from heat and add eggs, toss gently to combine. You want the eggs to become the sauce not scrambled eggs.*

5

Place saute pan back on heat and stir in half the Parmesan cheese.

6

To serve, place pasta in large serving bowl and finish with other half of Parmesan cheese and cracked pepper. Serve immediately.

7

*Chef’s Tip: whisk 2 tablespoons hot pasta water into eggs to temper (warm) them before adding to saute pan. If they are warm they are less likely to “scramble " in the hot pan.

Lobster Carbonara with Spaghetti, Pancetta, English Peas, Parmesan