Kardea's creamy pasta will take your taste buds straight to Italy!
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Kardea Brown shares down-home, Southern dishes from her South Carolina cooking area. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and found out to cook in her grandmother's kitchen. These days, she takes generations of household recipes and makes them her own as she cooks for family and friends at her Sea Island house.

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Pasta Carbonara with Peas
RECIPE THANKS TO KARDEA BROWN
Level: Intermediate
Total: 2 hr 20 min (consists of time for making fresh pasta).
Active: 1 hr 45 minutes.
Yield: 4 servings.

Active ingredients.

Kosher salt and freshly ground black pepper.
1/2 dish Homemade Pasta, dish follows.
3 large eggs.
3/4 cup freshly grated aged Parmigiano-Reggiano, plus more for garnish.
6 pieces thick-cut bacon.
4 big cloves garlic, minced.
1 cup frozen green peas, defrosted.
Sliced fresh parsley, for scattering.

Homemade Pasta:.

5 big eggs, at room temperature level.
3 1/2 cups versatile flour, plus more for kneading.
1 tablespoon olive oil.
1 teaspoon kosher salt.

Directions.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 3 minutes. Reserve 1/2 cup pasta water. Drain pipes, and reserved.

Blend together the eggs and cheese in a bowl. Cook the bacon in a large, deep skillet over medium-high heat up until browned and crisp, about 8 minutes. Eliminate the bacon from the frying pan to paper towels to drain, then slice the bacon. Reserve 2 tablespoons bacon drippings in the frying pan and dispose of the rest. Add the garlic and peas to the skillet and cook, stirring constantly and scraping the browned bits from the bottom of the skillet, up until the garlic is aromatic and the peas are warmed through, about 1 minute.

Add the bacon and pasta to the skillet and heat over medium heat up until hot, about 2 minutes. Minimize the heat to low. Working quickly, include the egg mixture to the pasta and toss with tongs up until the pasta is covered in the sauce. Slowly include a little pasta water at a time to the pasta until a velvety, saucy consistency is reached. Season with salt and pepper and spray each serving with parsley and more cheese.

Homemade Pasta:.
Yield: 8 servings.

Combine the eggs, flour, olive oil, salt and 1 tablespoon water in the bowl of a food processor. Pulse up until a dough forms, about 10 seconds. Remove the dough from the food processor to a lightly floured surface. Knead the dough up until smooth and elastic, 4 to 5 minutes. Forming the dough into a ball; cover with plastic and rest at room temperature for 30 minutes.

Cut the dough in half and keep one half refrigerated. Cut the remaining half into 2 equal pieces. (Make sure to keep the unused dough pieces covered.).

Dealing with one piece at a time, roll the dough with a rolling pin as thin as possible (but still thick enough to be lifted off the counter without breaking, about a 10-by-16- inch rectangle; the dough needs to be paper-thin, however you shouldn't be able to translucent it.).

Dust each dough sheet with flour. Fold the dough in half (using the short ends) and dust the top with flour. Repeat twice more, cleaning with flour between each layer to develop a stack. Utilize a sharp knife to cut the dough into thin strips (1/4-inch broad).

Different the noodles into "nests" and let dry on a lightly floured surface, about 1 hour. Repeat the procedure with the staying dough piece, then with the staying cooled dough.

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Kardea Brown's Pasta Carbonara with Peas|Delicious Miss Brown|Food Network.