April showers bring May flowers!
And thank God for the rain that we’ve received before things dry out in the summer here in the Southeastern region of the U.S.A.!
I really appreciate gentle rain showers and thought they were a delightful inspiration to create a recipe. Well, spring peas seemed to be popping up on my brain, so I put my culinary thinking cap on to satisfy this feeling! Since I’ve got a pantry full of pasta that I need to use plus some cream and peas already in the frig, all I needed for a delicious, fresh spring pasta recipe was some pancetta.
Not a problem, since I was easily able to pick some freshly sliced pancetta up on the way home from the office today.
To increase the smiles on our faces over this recipe: I decided t0 really increase the amount of pancetta for this recipe! I’ve got a husband who prefers meat over pasta, so I met him half way by adding more pancetta.
It was wonderful!
I added cream, because I figured, “why not?”.
Next, I added the classic Carbonara herb of Italian Parsley.
Finally, I needed to add some extra freshly-cracked sea/kosher salt and black pepper at the end when tasting the final results (even though I don’t need salt for my health). This recipe certainly required it for enhanced flavor!
I also recommend that the next time I make this to saute’ 2 or 3 cloves of garlic in the pancetta fat after the pancetta is cooked. This time I drained the fat, since I certainly don’t need it in my nutrition. But it would be nice to complete this recipe with more golden garlic blended in. I think I would also use half Pecorina-Romano and half Parmigiano cheeses the next time, instead of all Parmigiano cheese alone, just for a flavor that I prefer.