Peas Pasta Carbonara Recipes

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PEAS & PASTA CARBONARA



Peas & Pasta Carbonara image

Using cream cheese to fortify the sauce speeds up cooking time and will have you eating my take on this old-time classic carbonara recipe in about 30 minutes. -Celeste Brantolino, Lenoir, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 package (16 ounces) fettuccine
2 cups frozen peas
2 tablespoons butter
1 garlic clove, minced
1-1/2 cups 2% milk
1 package (8 ounces) cream cheese, cubed
4 ounces thinly sliced prosciutto or deli ham, cut into thin strips
1/3 cup grated Parmesan cheese
Coarsely ground pepper
Roasted Cherry Tomatoes, optional

Steps:

  • In a Dutch oven, cook fettuccine according to package directions, adding the peas during the last 3 minutes of cooking., In a large skillet, melt butter over medium heat. Add garlic; cook 1 minute. Add milk and cream cheese; cook and stir until blended. Remove from the heat; stir in prosciutto and Parmesan cheese., Drain fettuccine and peas; toss with sauce. Sprinkle with pepper.

Nutrition Facts : Calories 553 calories, Fat 24g fat (13g saturated fat), Cholesterol 77mg cholesterol, Sodium 680mg sodium, Carbohydrate 64g carbohydrate (8g sugars, Fiber 5g fiber), Protein 25g protein.

PASTA CARBONARA WITH ENGLISH PEAS



Pasta Carbonara with English Peas image

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

Kosher salt and freshly ground black pepper
3 ounces pancetta, cut into small dice
Extra-virgin olive oil
8 ounces dried fettuccine, linguine, or spaghetti
1 pound English peas in their pods, shelled (1 cup peas)
3 scallions, trimmed (including 1/2 inch off the green tops), thinly sliced on an angle
1 small handful pea tendrils (optional)
1 egg, whipped well with a fork in a little bowl
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup freshly grated Pecorino Romano cheese

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.

SPAGHETTI CARBONARA WITH PEAS



Spaghetti Carbonara with Peas image

Our healthy spaghetti carbonara recipe is lower in calories and fat than a traditional spaghetti carbonara recipe, plus it boasts 9 more grams of fiber per serving from whole-wheat pasta. For the best flavor, use Parmigiano-Reggiano cheese. The eggs in the sauce are not fully cooked; if you're concerned about consuming undercooked eggs, use pasteurized-in-the-shell eggs in this spaghetti carbonara recipe.

Provided by EatingWell Test Kitchen

Categories     Healthy Spaghetti Recipes

Time 30m

Number Of Ingredients 8

8 ounces whole-wheat spaghetti
2 cups frozen peas, thawed
3 cloves garlic, minced
4 strips thick-cut bacon
2 large eggs, at room temperature (see Tip)
¾ cup finely shredded Parmesan cheese, divided
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Steps:

  • Bring a large saucepan of water to a boil. Add spaghetti and cook until just tender, 8 to 10 minutes or according to package directions. About 3 minutes before it is done, stir in peas and garlic.
  • Meanwhile, cook bacon in a nonstick skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain. Scrape the bacon drippings into a large bowl; add eggs, 1/2 cup Parmesan, salt and pepper and whisk until combined.
  • Chop the bacon and add to the egg mixture. When the pasta and peas are done, drain, reserving 3/4 cup of the water. Immediately stir the pasta, peas and the 3/4 cup water into the egg mixture, stirring quickly so the eggs don't scramble. Let stand 5 minutes, stirring occasionally, to thicken the sauce. Serve each portion topped with 1 tablespoon of the remaining cheese.

Nutrition Facts : Calories 384.9 calories, Carbohydrate 53.3 g, Cholesterol 110.8 mg, Fat 10.2 g, Fiber 9.9 g, Protein 23.1 g, SaturatedFat 4.4 g, Sodium 621.3 mg, Sugar 5.7 g

CARBONARA CLASSICA



Carbonara Classica image

Provided by Guy Fieri

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 1/2 cups 1/4-inch diced pancetta
5 organic large eggs
1/2 cup grated Parmigiano-Reggiano
1/2 teaspoon fresh cracked black pepper
1/8 teaspoon cayenne pepper
1 pound bucatini
1 cup frozen peas
1 tablespoon kosher salt
1 tablespoon chopped Italian parsley, for garnish

Steps:

  • In a medium saute pan over medium heat, cook the pancetta until tender-crisp. Remove to a paper towel-lined plate and set aside. Reserve the pan with the drippings.
  • Separate 4 of the eggs and set the yolks aside. Discard the 4 whites. Crack the fifth egg and add it to the yolks.
  • In a large bowl, whisk together the egg yolks, 2/3 of the pancetta, the Parmigiano-Reggiano, black pepper and cayenne.
  • Cook the pasta until al dente. Add the peas when the pasta is just about finished and strain both into the reserved pancetta drippings. Reserve about 3/4 cup pasta water to fortify the sauce.
  • Add the egg mixture into the pasta and toss well with tongs for about 1 minute. Add the reserved pasta water to the bowl in 1/4 cup increments, combining and adding until desired sauce consistency is reached. Add the parsley and gently combine and place into a serving dish.
  • Garnish with the reserved pancetta.

PASTA CARBONARA WITH PEAS



Pasta Carbonara with Peas image

The trick to this classic pasta dish is to gradually mix the pasta water with the egg so you don't scramble it. Be sure to assemble all of the ingredients before you start cooking the sauce, because this recipe whips up fast!

Provided by Kardea Brown

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1/2 recipe Homemade Pasta, recipe follows
3 large eggs
3/4 cup freshly grated aged Parmigiano-Reggiano, plus more for garnish
6 slices thick-cut bacon
4 large cloves garlic, minced
1 cup frozen green peas, thawed
Chopped fresh parsley, for sprinkling
5 large eggs, at room temperature
3 1/2 cups all-purpose flour, plus more for kneading
1 tablespoon olive oil
1 teaspoon kosher salt

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 3 minutes. Reserve 1/2 cup pasta water. Drain, and set aside.
  • Whisk together the eggs and cheese in a bowl. Cook the bacon in a large, deep skillet over medium-high heat until browned and crisp, about 8 minutes. Remove the bacon from the skillet to paper towels to drain, then chop the bacon. Reserve 2 tablespoons bacon drippings in the skillet and discard the rest. Add the garlic and peas to the skillet and cook, stirring constantly and scraping the browned bits from the bottom of the skillet, until the garlic is fragrant and the peas are warmed through, about 1 minute.
  • Add the bacon and pasta to the skillet and heat over medium heat until hot, about 2 minutes. Reduce the heat to low. Working quickly, add the egg mixture to the pasta and toss with tongs until the pasta is coated in the sauce. Gradually add a little pasta water at a time to the pasta until a creamy, saucy consistency is reached. Season with salt and pepper and sprinkle each serving with parsley and more cheese.
  • Combine the eggs, flour, olive oil, salt and 1 tablespoon water in the bowl of a food processor. Pulse until a dough forms, about 10 seconds. Remove the dough from the food processor to a lightly floured surface. Knead the dough until smooth and elastic, 4 to 5 minutes. Shape the dough into a ball; wrap with plastic and rest at room temperature for 30 minutes.
  • Cut the dough in half and keep one half refrigerated. Cut the remaining half into two equal pieces. (Make sure to keep the unused dough pieces covered.)
  • Working with one piece at a time, roll the dough with a rolling pin as thin as possible (but still thick enough to be lifted off the counter without breaking, about a 10-by-16- inch rectangle; the dough should be paper-thin, but you shouldn't be able to see through it.)
  • Dust each dough sheet with flour. Fold the dough in half (using the short ends) and dust the top with flour. Repeat twice more, dusting with flour between each layer to create a stack. Use a sharp knife to cut the dough into thin strips (1/4-inch wide).
  • Separate the noodles into "nests" and let dry on a lightly floured surface, about 1 hour. Repeat the process with the remaining dough piece, then with the remaining refrigerated dough.

PASTA CARBONARA WITH SWEET PEAS



Pasta Carbonara With Sweet Peas image

Make and share this Pasta Carbonara With Sweet Peas recipe from Food.com.

Provided by PanNan

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces penne pasta (or other tubular pasta)
1/2 cup thick slab bacon, diced
1/2 cup onion, chopped
1 garlic clove, sliced
1/4 cup heavy cream
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground nutmeg
2 egg yolks
1 cup green peas (fresh or frozen)
1/2 teaspoon fresh ground black pepper
1/2 cup parmesan cheese, grated

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.

Nutrition Facts : Calories 455.8, Fat 20.6, SaturatedFat 9.3, Cholesterol 126.6, Sodium 355, Carbohydrate 54.1, Fiber 8.6, Sugar 3.1, Protein 14.9

QUICK AND CREAMY PASTA CARBONARA



Quick and Creamy Pasta Carbonara image

This rich pasta toss is great for everyday dinners or special occasions. I can come home from work and throw this dish together in a half hour.

Provided by Big Daddy Cooks

Categories     Main Dish Recipes     Pork     Ham

Time 40m

Yield 4

Number Of Ingredients 9

3 cups rigatoni pasta
6 slices bacon, diced
2 cloves garlic, minced
1 ¼ cups milk
1 (8 ounce) package cream cheese, cut into cubes
½ cup butter, softened
½ cup freshly shredded Parmesan cheese
¼ cup fresh green peas
¼ cup diced cooked ham

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in pan; set bacon aside.
  • Cook and stir garlic in the remaining bacon grease over medium heat. Add milk, cream cheese, and butter to skillet; stir until smooth. Stir Parmesan cheese, peas, ham, and bacon into cream cheese mixture; cook until peas are heated through, about 5 minutes more. Mix pasta into sauce to serve.

Nutrition Facts : Calories 778 calories, Carbohydrate 46.7 g, Cholesterol 156 mg, Fat 55.5 g, Fiber 2.3 g, Protein 25.3 g, SaturatedFat 32.3 g, Sodium 975.4 mg, Sugar 6 g

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