Recipe courtesy of Giada De Laurentiis
Episode: Black and White
Total:
1 hr 20 min
Active:
50 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 20 min
Active:
50 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Chocolate Pasta Dough:
Chocolate Fettuccine with Peas:

Directions

Watch how to make this recipe.

For the chocolate pasta dough: Place the cake flour, all-purpose flour, cocoa powder, salt and egg yolks in a food processor. Pulse to combine. 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). If necessary, add additional water, 1 teaspoon at a time, if the dough is too dry.

Place the dough on a lightly floured surface. Gather the dough into a ball and knead until smooth, about 5 minutes. Cover with plastic wrap and refrigerate for 30 minutes.

Cut the dough into quarters and press flat. 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. Cut the pasta into fettuccine noodles. Coat the cut pasta with cocoa powder to prevent sticking.

For the chocolate fettuccine with peas: In a small bowl, combine the mascarpone, Parmesan and vanilla and set aside.

Bring a large pot of salted water to a boil over high heat. Add the vegetable oil.

Place a large nonstick skillet over medium-high heat. Add the pancetta to the skillet and cook, stirring frequently, until golden and crisp, 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on a paper-towel-lined plate. Add the butter and stir over medium heat until melted. Reduce the heat and simmer until frothy. Continue to cook until the butter has a nutty aroma and turns a caramel color, about 3 minutes. Add the sage leaves and cook until they are browned and toasted, about 2 minutes. Remove the fried sage to a paper-towel-lined plate. Keep the pan over low heat, stir in the peas and cook until they are warmed through, 2 to 3 minutes.

Meanwhile, add the pasta to the boiling water and cook until tender but firm to the bite, stirring occasionally, 2 to 3 minutes. Drain the pasta. Add the pasta, pancetta and most of the sage leaves to the skillet and toss gently to coat with the browned butter and peas.

To serve, add a dollop of the mascarpone mixture. Gently run a vegetable peeler over the chocolate to create chocolate curls. Sprinkle the curls over the pasta along with a few fried sage leaves.

IDEAS YOU'LL LOVE

Chocolate Cake in a Mug

Recipe courtesy of Trisha Yearwood

Chocolate Pudding

Recipe courtesy of Ree Drummond

Fettuccine Alfredo

Recipe courtesy of Tyler Florence

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Orange Ombre Birthday Cake with Chocolate Frosting

Recipe courtesy of Nancy Fuller

Shrimp Fettuccine Alfredo

Recipe courtesy of Food Network Kitchen

Chocolate Pots de Creme

Recipe courtesy of Alex Guarnaschelli

Chewy Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking