Pasta Carbonara with Peas

Pasta Carbonara with Peas

Pasta Carbonara

This recipe is for a generous dinner for two with leftovers.


1/2 pound thick cut bacon, cut into lardons
2 eggs beaten
1/2 cup grated parmesan plus more for topping
1/2 pound angel hair pasta
1 cup frozen peas
Fresh ground black pepper

This is a very simple recipe: Bring a large pot of salted water to boil for the pasta. Cook the angel hair for 3-4 minutes until au dente. About a minute before you drain the pasta, toss the frozen peas into the pot. Drain the pasta and peas, reserving a little of the pasta water. Allow pasta to cool slightly. While you are cooking the pasta, render the bacon until crispy over low heat (about fifteen minutes), then remove the solid bacon reserving the fat in the pan. Allow to cool slightly while you beat the eggs and parmesan together in a large bowl. Slowly beat the bacon fat into the egg mixture, drizzling a little at a time to temper the eggs so they don’t solidify. Add the pasta and peas to the sauce and carefully toss to coat. Top liberally with crispy bacon, fresh ground black pepper and additional parmesan if needed. Delicious!

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