A Spanish inspired play on the extremely popular bucatini carbonara. With the addition of fresh English Peas for a pop of color and texture.
- Prep Time: 30m
- Cook Time: 15m
- Total Time: 45m
- Serves: 4
Ingredients
- 8 ounces Crab meat
- 2 tablespoons Scallion, green tops, thin sliced
- 1 tablespoon Chives, minced
- 2 tablespoons Scallion, white part, finely chopped
- 1/4 cup Roasted red pepper, cut in small strips
- 1/2 cup Fresh peas, blanched or frozen peas, thawed
- 1/4 cup Chorizo mix
- 1 tablespoon EVOO
- 1 cup Reserved Pasta water, see procedure
- 1 package (12oz) Bucatini pasta
- 1/2 cup Manchego Mornay
- 1/2 cup Manchego, finely grated
Instructions
- Cook the pasta according to directions for al dente, reserve 1 cup of the pasta cooking water for the sauce. Combine ½ cup of the pasta water with the Mornay sauce in a bowl or large measuring cup and stir to combine fully. In a large sauté pan over medium-high heat, add the EVOO and allow to heat for about 30 seconds, add the chorizo add cook, stirring constantly for 1 minute, add scallion whites, red peppers and pasta, toss to combine, allow to heat, stirring or tossing frequently. Add the thinned Mornay sauce, mix well, should be a light and very loose (watery), sauce consistency. Bring to a quick simmer and allow to thicken, if needed, or add some of the reserved pasta water if too tight. Add the peas and heat through, another 2 minutes. Remove from heat and add the scallion greens and ½ of the cheese. Garnish with minced chives and grated cheese to serve.