Pasta Carbonara with English Peas
Say goodbye to heavy, cream-based pasta dishes and hello to a lighter spring-inspired Pasta Carbonara with English Peas. Eggs add a creamy texture to this classic Italian dish made with salty pancetta, garlic and Parmesan cheese.
Makes: 3-4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Ingredients
- 8 ounces pappardelle pasta (or other egg-enriched, wide pasta)
- 2 eggs
- ¾ cup grated Parmesan cheese, divided
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 4 ounces pancetta, cubed
- 1 cup English peas (fresh or frozen)
Instructions
- Cook pasta according to package directions.
- While the pasta is cooking, whisk together the eggs, ½ cup Parmesan, garlic powder, salt and pepper in a medium bowl. Set aside.
- In a large, shallow pan, heat the oil over medium heat. Add the garlic and sauté for about 1 minute. Add the pancetta and peas and continue sautéing until everything is heated through and peas are slightly soft.
- Drain the cooked pasta and add it to the pan. Slowly pour the egg mixture over the pasta and continue cooking, using tongs to toss everything together until pasta is evenly coated and eggs are cooked (about 3 to 5 minutes).
- Transfer pasta to serving plates and sprinkle with remaining Parmesan cheese. Serve warm.
Find More Recipes
www.FarmFlavor.com
