Pasta Carbonara With Sweet Peas Recipes

PASTA CARBONARA WITH BACON AND PEAS

Steps:

• Prepare the sauce while the pasta is cooking. It is very important that the pasta is hot when adding the egg and Parmesan mixture so that the heat of the pasta cooks the raw egg in the sauce.
• Bring a large pot of salted water to a boil, add the pasta, and cook, per instructions. Drain the pasta well, reserving 1/3 cup of the starchy cooking water to use in the sauce.
• While the pasta is cooking, cook the bacon slices until crispy, about 3-5 minutes. Remove the bacon and place it on paper towels to drain. Chop into bits.
• Toss the garlic into the pan with bacon grease. Side Note: My pan only had a teaspoon of grease since my bacon was pre-cooked so I added another teaspoon of olive oil to the pan. Sauté garlic for 45 seconds, stirring constantly.
• Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon grease/olive oil/garlic.
• Beat the eggs and Parmesan together in a mixing bowl, stirring well. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, stirring quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.)
• Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency.
• Add the peas and bacon bits then season with lots of freshly cracked black pepper. Season with sea salt if needed then add fresh parsley, and mix well.
• Place into a serving bowl and serve immediately. Enjoy

PASTA WITH SWEET PEAS

Steps:

• In a small pot cook farfalle pasta with the 2 cups of water. Add chicken bouillon and boil until water has reduced.
• Stir in butter and peas. Add red pepper flakes, if desired.
• Serve with sprinkled parsley on top.

PASTA CARBONARA WITH SWEET PEAS

Steps:

• Boil pasta in salted water.
• Meanwhile render diced bacon. Shortly before it's completely rendered, add chopped onion and garlic slices. Cook until the onion is soft and add cream, pepper flakes, and nutmeg.
• When the pasta is cooked, transfer the pasta with a slotted spoon or large sieve directly from the pasta pot to the pan with the bacon. Do not drain the pasta first; you want some of the pasta water in the dish. Add the peas to the hot pasta water to blanch.
• Turn off the fire under the pasta and bacon mixture and add the eggs, stirring to thoroughly coat each pasta tube with the egg. Take care not to allow the egg yolks to scramble at the bottom of the pan. Transfer the peas with the slotted spoon or sieve from the pasta water to the pan along with the black pepper and parmesan. Continue to stir. Add pasta water if it appears too dry. Stir until every pasta tube is well coated with the sauce.
• Serve with freshly grated parmesan and some sliced green onion on top.