I'm going to have one small handful of shelled peas out of my garden and want to make the best of them.
The plan is to do a carbonara sauce with my own fresh eggs and some nice pancetta, probably a little onion cooked in with the pancetta.
All I have on hand is penne; would you use that or recommend that I make a trip by the store on my way home to get another shape? If so what would you choose? I know Hazan says only spaghetti but her recipe doesn't have peas either.
Also don't have any wine; perhaps a very, very slight squeeze of lemon instead?
Lastly, since I haven't even picked and shelled the peas yet I'm not sure how tender they will be; if they taste good and tender raw I plan to blanch them for 10-15 seconds right before I toss them into the pasta.
I don't normally hand wring over cooking but I've got one shot to make this right with my home grown peas and don't want to overlook anything.