In order to bring you the best organic produce, some ingredients may differ from those depicted.
Bucatini carbonara with pancetta, peas, and romaine salad
Soy-Free, <600 Calories
2 Servings, 600 Calories/Serving
Our best-kept secret to a crazy-rich carbonara? Mix the noodles and sauce off the heat. The residual heat from the bucatini will set the egg yolks and melt the Parmesan, creating the silkiest of sauces.
In your bag
- 3 ounces diced pancetta
- ⅓ cup organic peas
- 5 ounces bucatini
- 1 organic romaine heart or other lettuce
- 4 or 5 sprigs organic fresh curly-leaf parsley
- 1 organic lemon
- 1 or 2 cloves organic peeled fresh garlic
- 3 organic eggs
- ¼ cup grated Parmesan
- 1 teaspoon red chile flakes (optional)
Calories 600, Total Fat 28g (36% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 310mg (103% DV), Sodium 330mg (14% DV), Total Carb. 62g (23% DV), Fiber 7g (25% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 23g
Contains: Milk, Eggs, Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the pancetta and peas
Bring a medium sauce pot of generously salted water to a boil for the bucatini.
- Finely chop the pancetta.
In a dry medium frying pan over medium heat, add the pancetta and cook, stirring occasionally, until lightly browned and beginning to crisp, 3 to 4 minutes. Using a slotted spoon, transfer the pancetta to a plate. Spoon off all but ½ teaspoon [1 tsp] fat from the pan. Stir the peas into the pan and cook until heated through, about 1 minute. Remove from the heat. While the pancetta and peas are cooking, start the bucatini.
Cook the bucatini
To the pot of boiling water, add the bucatini and cook until just tender, 10 to 12 minutes. Meanwhile, prepare the salad ingredients and eggs.
Prep the salad ingredients and the eggs
- Trim the root end from the romaine heart; coarsely chop the leaves.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
- Juice half the lemon; save the remaining lemon half for another use. [Juice 1 lemon; save the remaining lemon for another use.]
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- Working over 2 small bowls, crack 1 egg at a time and separate the white and yolk, carefully dropping the white into 1 bowl and the yolk into the other. Save the whites for another use. [Separate all 6 eggs.] Using a fork or whisk, lightly beat the egg yolks until blended.
Make the carbonara
When the bucatini is tender, drain, reserving ¼ cup [½ cup] pasta cooking water, and return the bucatini to the pot. Off the heat, immediately add the egg yolks and toss to coat. Stir in the pancetta, peas, and Parmesan. If dry, add the reserved pasta cooking water 1 tablespoon at a time as needed to loosen the sauce. Season to taste with salt and pepper.
Assemble the salad
In a medium bowl, toss together the romaine, parsley, 1 tablespoon [2 TBL] lemon juice, 1 to 2 tablespoons oil, and as much garlic as you like; season to taste with salt and pepper.
Transfer the carbonara to individual bowls and sprinkle with as many chile flakes as you like. Serve the salad on the side.
- Fill a pot with water for the bucatini.
- Strip the parsley leaves.
- Juice the lemon.
- Press the garlic (if you have a press).
- Assemble the salad.