Chocolate Fettuccine with Peas and Pancetta
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 712
- Total Fat
- 46
- Saturated Fat
- 18
- Carbohydrates
- 60
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 17
- Cholesterol
- 188
- Sodium
- 417
- Total: 1 hr 20 min (includes chilling time)
- Active: 50 min
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
- 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.