Chocolate Fettuccine With Peas And Pancetta
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
55
Sourness
50
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cups
Cake Flour1 tsp
Kosher Salt4 large
Egg Yolk (at room temperature)1 cup
Extra-Virgin Olive Oil1 cup
Freshly Grated Parmesan1 tsp
Pure Vanilla Extract1
Salt1 tsp
Vegetable Oil230 g
Pancetta (finely diced)Directions:
1
Watch how to make this recipe
2
For the chocolate pasta dough: Place the cake flour, all-purpose flour, cocoa powder, salt and egg yolks in a food processor
3
Pulse to combine
4
With the machine running, gradually add the oil, and then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers)
5
If necessary, add additional water, 1 teaspoon at a time, if the dough is too dry
6
Place the dough on a lightly floured surface
7
Gather the dough into a ball and knead until smooth, about 5 minutes
8
Cover with plastic wrap and refrigerate for 30 minutes
9
Cut the dough into quarters and press flat
10
Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time until the pasta is about 1/8 to 1/16 inch thick
11
Cut the pasta into fettuccine noodles
12
Coat the cut pasta with cocoa powder to prevent sticking
13
For the chocolate fettuccine with peas: In a small bowl, combine the mascarpone, Parmesan and vanilla and set aside
14
Bring a large pot of salted water to a boil over high heat
15
Add the vegetable oil
16
Place a large nonstick skillet over medium-high heat
17
Add the pancetta to the skillet and cook, stirring frequently, until golden and crisp, 6 to 8 minutes
18
Using a slotted spoon, remove the pancetta and drain on a paper-towel-lined plate
19
Add the butter and stir over medium heat until melted
20
Reduce the heat and simmer until frothy
21
Continue to cook until the butter has a nutty aroma and turns a caramel color, about 3 minutes
22
Add the sage leaves and cook until they are browned and toasted, about 2 minutes
23
Remove the fried sage to a paper-towel-lined plate
24
Keep the pan over low heat, stir in the peas and cook until they are warmed through, 2 to 3 minutes
25
Meanwhile, add the pasta to the boiling water and cook until tender but firm to the bite, stirring occasionally, 2 to 3 minutes
26
Drain the pasta
27
Add the pasta, pancetta and most of the sage leaves to the skillet and toss gently to coat with the browned butter and peas
28
To serve, add a dollop of the mascarpone mixture
29
Gently run a vegetable peeler over the chocolate to create chocolate curls
30
Sprinkle the curls over the pasta along with a few fried sage leaves