Chocolate Fettuccine with Peas and Pancetta

  • Level: Intermediate
  • Total: 1 hr 20 min (includes chilling time)
  • Active: 50 min
  • Yield: 4 to 6 servings
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Ingredients

Chocolate Pasta Dough:

2 cups cake flour

3/4 cup all-purpose flour, plus more for dusting 

1/4 cup unsweetened cocoa powder, plus more for dusting 

1/8 teaspoon kosher salt 

4 large egg yolks, at room temperature 

1/4 cup extra-virgin olive oil 

Chocolate Fettuccine with Peas:

1/2 cup (4 ounces) mascarpone, at room temperature

1/4 cup freshly grated Parmesan 

1/2 teaspoon pure vanilla extract 

Salt

1 teaspoon vegetable oil 

8 ounces pancetta, finely diced 

3 tablespoons unsalted butter, at room temperature 

2 tablespoons fresh sage leaves (about 10 leaves)

1/2 cup frozen petite peas, thawed 

One 2-ounce block bittersweet chocolate 

Directions

  1. 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.
  2. 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.
  3. 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.
  4. For the chocolate fettuccine with peas: In a small bowl, combine the mascarpone, Parmesan and vanilla and set aside.
  5. Bring a large pot of salted water to a boil over high heat. Add the vegetable oil.
  6. 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.
  7. 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.
  8. 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.
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