Pasta Carbonara, English Pea Compound Butter, and Warm English Pea & New Potato Salad 

Recipes by Chef Brad Yaeck | Photography by Hunter D’Antuono

Pasta Carbonara Serves 2

Ingredients

  • 1 cup English peas, unshelled
  • 4 oz. pancetta, cut into thin strips
  • 8 oz. cooked rigatoni or spaghetti
  • 4 egg yolks (preferably farm fresh)
  • ½ Tbsp. garlic, minced
  • Kosher salt to taste
  • 1 ½ cups Parmigiano-Reggiano, shredded
  • Fresh cracked pepper (to taste)
  • Two to three 2 oz. ladles of the pasta water reserved

Directions

  1. Boil water for pasta and cook pasta al dente.
  2. Pan fry pancetta until crisp; drain half the fat.
  3. Blanch English peas.
  4. Whisk egg yolks with garlic and Parmigiano-Reggiano (Parmesan) while slowly adding the pasta water a ladle at a time.
  5. Add egg yolk mixture to pasta, peas and pancetta in pan. Heat through about one minute. Season with fresh cracked black pepper. Garnish with more Parmesan and serve.

 

English Pea Compound Butter

Ingredients

  • 2 lbs. unsalted butter, softened
  • 1 cup English peas, unshelled
  • ½ cup shallots, rough chopped
  • ½ Tbsp. garlic, minced
  • 1 Tbsp. kosher salt
  • 1 tsp. black pepper
  • 5 Tbsp. water

Directions

  1. Blanch English peas three to four minutes until tender.
  2. Place all ingredients but the butter in blender and blend until smooth.
  3. Combine puree with butter in electric mix bowl wire whisk attachment and whisk on high until well blended.
  4. Portion out butter equally onto three pieces of parchment paper. Roll tight and twist ends. Roll again in plastic wrap and store in freezer for 3-4 hours until firm. Can be used to finish any protein dish, as an easy butter sauce for pasta and veggies or in place of any plain butter to elevate your savory dish.

 

Warm English Pea & New Potato Salad Serves 8 (as a side)

Ingredients

  • 1 ½ lb. English peas, unshelled
  • ½ lb. Cipollini (or pearl) onions, quartered
  • 6 oz. English pea compound butter
  • 3/4 lb. baby gold potatoes, quartered
  • 1 Tbsp. kosher salt
  • ½ Tbsp. black pepper
  • 2 Tbsp. extra virgin olive oil
  • 3 cups heavy cream

Directions

  1.  Blanch English peas three to four minutes until tender.
  2. Caramelize onions in 3 oz. of the butter.
  3. Roast potatoes in oil, salt and pepper for 25 minutes in a 400-degree oven.
  4. Combine cream and rest of butter in saucepan and on medium-low heat until reduced by half.
  5. Mix peas, onions and potatoes with cream sauce and season to taste. Serve warm. Makes a great side dish for Easter dinner.

Brad Yaeck is the chef-owner at Great Northern Gourmet in Bigfork. Yaeck, who has been a chef for more than 30 years, opened the restaurant with sommelier Deva Grear in 2014.