PASTA CARBONARA WITH ENGLISH PEAS
Adding peas to a carbonara is by no means classically Italian, though the combination of black pepper, pancetta, and peas is. Instead of (or in addition to) the peas, you could use asparagus or thinly sliced sugar snap peas.
Provided by Joshua McFadden
Categories Spring Pasta Pork Pea Green Onion/Scallion Parmesan Cheese
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and add salt until it tastes like the sea.
- Put the pancetta and a small glug of olive oil in a skillet or Dutch oven that's large enough to hold all the pasta. Cook until the pancetta is lightly browned but still slightly chewy, 9 to 12 minutes (or less if you're using thinly sliced pancetta). Season the pancetta very generously with pepper. Take the skillet off the heat, but don't drain anything-you'll use that fat!
- When the water is at a boil, add the pasta and cook according to the package directions until almost al dente. When the pasta is almost ready, add the shelled peas to the pasta pot.
- Put the skillet back over medium heat and reheat the pancetta gently.
- With a ladle or a measuring cup, scoop out about 1 cup of the pasta cooking water. Drain the pasta and peas. Whisk a couple of tablespoons of the pasta water into the fat and pancetta in the skillet, to make the bacon fat lighter and creamier by emulsifying it with the water. Pull the pan off the heat.
- Whisk some of that warm fat into the beaten egg to temper it (meaning to gently warm up the egg so that it doesn't scramble when you add it to the hot skillet), then whisk the egg into the skillet.
- Dump the pasta, peas, scallions, and pea tendrils (if using) into the skillet. Add both the cheeses and toss everything quickly and thoroughly to blend. Add a few more small splashes of the pasta water and keep tossing until the noodles are cloaked in a creamy sauce. Taste and adjust the seasoning with more salt or black pepper as needed. Serve right away. This dish does not wait.
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Alyssa Carson
[email protected]I love the addition of peas to this classic dish. It's a great way to add some extra vegetables to your meal.
Rimsha Razzak
[email protected]This recipe is so easy to follow. I'm not a great cook, but I was able to make this dish without any problems.
Malik Falak
[email protected]I've made this dish several times and it's always a hit. It's a great weeknight meal.
Angel Benitez
[email protected]This is the best pasta carbonara I've ever had. The peas make it so creamy and delicious.
Kosisochukwu Chinakwe
[email protected]I'm always looking for new ways to make carbonara. This recipe is a keeper!
Jimi blingbling
[email protected]This dish is a great way to use up leftover peas.
Amir Baraili
[email protected]I substituted bacon for pancetta and it was still delicious.
Deborah ybhhll
[email protected]I'm not a huge fan of peas, but I thought I'd give this recipe a try. I was pleasantly surprised! The peas added a nice sweetness and crunch to the dish.
Bukirwa Lillian
[email protected]Delicious and easy to make. I used frozen peas and it still came out great.
asik asik
[email protected]Followed the recipe and it turned out great! Carbonara is always a favorite and adding peas was a nice touch.
Anayakhan Anaya
[email protected]This pasta carbonara with English peas was a hit! The flavors were perfectly balanced and the peas added a nice pop of color and sweetness. I will definitely be making this dish again.