Pasta alla Carbonara with Peas

Pasta alla Carbonara is basically a pasta, egg and bacon dish. It was first described after the second world war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States. But today we have many variations of what was a simple dish.

The original way for preparing Carbonara didn’t include cream. At some point it was introduced and it is how I learned and prefer to make mine, plus the peas.  

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Pasta alla Carbonara with Peas
Serves 6
This is one of my all-time favorite pasta dishes. It is easy to make with simple ingredients. I like to sneak in some veggies whenever possible and the peas are the perfect pairing.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 pound dried Linguine or other long pasta of choice
  2. Olive Oil
  3. 8 slices of thick pre-cut bacon
  4. 3 eggs at room temperature
  5. One 12 oz. bag of Steam Ready Green Peas*
  6. 1/2 white onion, chopped
  7. 1 Tablespoon minced garlic
  8. 1 cup grated Parmesan cheese
  9. 1 cup heavy cream
  10. 1 Tablespoon Red Pepper Flakes
  11. salt and pepper to taste
Instructions
  1. Preheat oven broiler. Arrange your bacon strips on a broiling pan and place under broiler. Cook until crispy, about 10 minutes. Remove from broiler and place all the strips on a plate lined with paper towels. Once cooled, crush the bacon with your hands and set aside.
  2. Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve one cup of the pasta water.
  3. Place the bag of peas in the microwave and cook according to package directions. When done, place peas in a bowl and set aside.
  4. Meanwhile, heat olive oil in a large skillet on medium heat and cook chopped onion until soft and translucent. Add minced garlic and cook for a couple minutes, do not let it brown! Reduce heat to low.
  5. Once done, add the pasta straight from the pot to the skillet and mix. Season lightly with salt and pepper.
  6. Whisk eggs, cream and cheese together in a medium bowl and pour over pasta mixture. Make sure to coat well.
  7. Add the crushed bacon and the peas and additional salt pepper to taste and red pepper flakes, mix well.
  8. If the mixture is too thick, you can at this point add some of the pasta water, a little at a time, to thin out the sauce to your liking.
  9. Serve immediately.
Notes
  1. *I only used half of the bag of peas for this recipe and refrigerated the left overs for future use.
  2. You can omit the red pepper if you don't like spicy foods. And you can use half & half or regular milk instead of heavy cream if you're counting calories.
Lady Diana's Pearls http://ladydianaspearls.com/

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As I mentioned before, the traditional way of making this pasta dish didn’t require cream but I just love the beautiful sauce that the cream provides. I also prefer long pasta as opposed to shorter ones.

A lot of times you will find that Carbonara recipes call for “pancetta” which is Italian bacon but I prefer the convenience of ready-cut pre-packaged all american bacon. As you can see, this recipe is extremely easy to adjust.

What’s your take on the Carbonara?  

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