Chocolate Linguine with Peas and Pancetta


4 to 6 servings
Chocolate Pasta Dough
2 cups cake flourcake flour2
¾ cup all-purpose flour, plus extra for dustingall purpose flour¾
¼ cup unsweetened cocoa powderunsweetened cocoa powder¼
1/8 teaspoon kosher saltkosher salt1/8
4 large egg yolks, at room temperatureegg(s)4
¼ cup extra-virgin olive oilextra-virgin olive oil¼
⅓ to ½ cup water, plus extra as neededwater
Chocolate Linguine with Peas
½ cup (4 ounces) mascarpone cheese, at room temperaturemascarpone cheese½
¼ cup freshly grated parmesanparmesan cheese¼
½ teaspoon pure vanilla extractvanilla extract½
8 ounces pancetta, finely dicedpancetta8
3 tablespoons unsalted butter, at room temperatureunsalted butter3
2 tablespoons fresh sage leaves, about 10 leavessage leaves2
½ cup frozen petite peas, thawedfrozen peas½
1 pound chocolate linguinechocolate linguine1
One 2-ounce block bittersweet chocolate bittersweet chocolate1
Extra-virgin olive oil for drizzlingextra-virgin olive oil1
Special equipment: pasta rolling machine or pasta rolling attachment for a stand mixerpasta rolling machine1


Chocolate Pasta Dough
Place the cake flour, all-purpose flour, cocoa powder, egg yolks, and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 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 the dough is 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 linguine noodles.
Chocolate Linguine with Peas
In a small bowl, combine the mascarpone, parmesan and vanilla and set aside.

Bring a large pot of salted water to boil over high heat. Place large nonstick skillet over medium-high heat. Add the pancetta to the pan and cook, stirring frequently, until golden and crisp, about 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on a 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 and stir in the peas and cook them until they are warmed through, about 2 to 3 minutes.

Meanwhile, add the pasta to the boiling water and cook until tender but firm to the bite, stirring occasionally, about 2 to 3 minutes. Drain the pasta. Add the pasta and pancetta to the skillet and toss gently to coat with the browned butter and peas. To serve, add a dollop of mascarpone. Using vegetable peeler, gently run the peeler over the chocolate to create chocolate curls. Sprinkle the curls over the pasta along with a few fried sage leaves.


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