Pasta Carbonara with Filet
Pasta Carbonara with Filet
Herd and Grace
2 People
15 minutes
25 minutes
Elevate your pasta night with our Pasta Carbonara with Filet Mignon! Featuring perfectly seared, tender filet mignon paired with rich, creamy carbonara sauce, crispy pancetta, and fresh spring peas, all tossed with bucatini pasta. A delicious twist on a classic Italian favorite, made for an indulgent meal worth savoring.
Ingredients
Filet Mignon & Aromatics:
- Filet mignon – 6 oz portion (170g)
- Salt – to taste
- Coarsely cracked black pepper
- Olive oil – 1 tbsp (15ml)
Carbonara Base:
- Pancetta – 3 oz (85g), diced
- Eggs – 1 whole
- Egg yolks – 2 large
- Pecorino Romano – ¼ cup, finely grated (20g)
- Parmesan cheese – ¼ cup, finely grated (20g)
- Fresh oregano – ½ tsp, finely chopped (1g)
- Coarsely ground black pepper
Pasta & Vegetables:
- Bucatini – 6 oz (170g)
- Spring peas – ½ cup (75g), fresh or frozen
- Salt – for pasta water
Directions
Cook the Pasta & Peas:
Boil salted water, add bucatini, cooking until al dente.
In the last 2 minutes, add spring peas
Reserve ½ cup pasta water, then drain without rinsing.
Sear the Filet Mignon:
Season filet mignon with salt and pepper.
Heat olive oil in a skillet and sear filet for 3–4 minutes per side to medium-rare.
Rest under foil for 5 minutes, then slice or dice.
Render the Pancetta:
Leave pancetta in the pan off heat for flavor.
In a clean skillet, cook pancetta until golden and crisp (5–6 minutes).
Make the Carbonara Sauce:
Whisk together egg, egg yolks, cheeses, oregano, and pepper in a bowl.
Toss Pasta with Sauce:
Combine pasta and peas with pancetta over low heat.
Quickly mix in the egg-cheese mixture, adding reserved pasta
water for creaminess without scrambling the eggs.
Finish with Filet Mignon:
Gently fold in sliced or cubed filet mignon before serving.
Plating:
Twirl bucatini into a bowl or plate, top with extra cheese, pepper, and oregano.