Delicious sweet explosions of fresh peas makes the pasta carbonara and absolute nailed on favourite in our house, add frozen peas and enjoy all year round!
Easy Summer Pasta Carbonara with Peas.
Pasta Carbonara is a pretty well-trodden, tried and tested path and many argue that you should not mess with perfection. However, I like adding and taking stuff away from recipes.
I like to eat what I like to eat!
As always seems the way with Italian recipes, Carbonara recipes are subject to much argument.
Far more than is warranted by a dish whose name is unrecorded before World War Two.
It is often referred to as a dish from Rome. A common theory as to the origins of the recipe comes from the profusion of eggs and bacon possessed by the Americans in the liberation of Rome in 1944.
Yes, the classic Pasta Carbonara is a modern day classic and not an ancient classic.
Modern Food Classics.
There are many recipes that we think of as classics that are actually much more modern than most think. Chicken Tikka Masala, Glasgow 1970’s, Caesar salad, San Diego 1920’s and sticky toffee pudding, Lake District 1970’s, to name a few.
As with all recipes they often pre-date their original references in writing. Typically being rehashes of earlier ideas because that is how food develops and evolves.
This dish is exceptionally simple with very few ingredients. As is always the way with dishes like this the quality or lack of quality in ingredients will really shine through.
As a result, you should really make sure that your cheese, eggs, bacon, and pasta are all as good as they can be.
I’m going out on a limb here and calling it out… Food authenticity is bollocks!
I love food, I think about it all of the time, I love the history of recipes. I love the way food moves and changes with time and location and I love how passionate people are about food.
But I do hate food fascists… There seems to be a growing trend, probably encouraged by the nature of the internet, to vocally discount anything that is a little ‘different’.
I am sure there are lots of people who will be incensed by the idea of dairy and peas in this pasta carbonara recipe. Hell, I have seen people apoplectic with rage because someone has used the ‘wrong’ cured pork in some Italian recipes.
Well, suck it up buttercup because no one cares! Food is made to be loved, eaten and shared, passion is good… Out and out acting like a dick is bad!
Passion makes food what it is but I have heard people who live next door to each other argue about how ‘proper’ their Goulash recipe is… In the home of goulash, or as it is called here gulyás, no less!
To claim that anyone owns the idea of a recipe is absurd.
That does not mean there are no rules… Osso Bucco means, bone with a hole. No, you can not have cauliflower Osso Bucco because that is ridiculous!
- 125 g Smoked Fatty Bacon, Cut into 5mm dice
- 1 Large Egg
- 50 g Sour Cream
- 50 g Parmesan Cheese, Grated plus shavings for garnish
- Black Pepper
- 150 g Pasta, I used homemade Fettuccine however choose your favourite
- 100 g Fresh Garden Peas, Substitute for frozen if you like
- Place the cubed bacon into a frying pan over a medium heat and render down the fat and cook until golden, about 15 minutes
- Meanwhile Crack the eggs into a mixing bowl and add the sour cream and mix
- Add a very generous amount of freshly ground black pepper and the Parmesan cheese and mix together and set aside at room temperature
- Bring a large pan of heavily salted water to the boil and cook your pasta as per the instructions, home made pasta will take just 2 minutes
- If using fresh peas place them in with the fresh pasta, if you are using frozen peas or shop bought pasta place them into the boiling water 2-3 minutes before the pasta is cooked
- Just before you drain the pasta mix the Bacon into the sauce
- Drain and immediately mix with the sauce and bacon and a little of the cooking liquid if required to loosen the sauce (1-2 tbsp)
- Serve with Parmesan shavings and a nice glass of wine
Adapted from From My Wife, thank you darling!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 752 Total Fat: 37g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 19g Cholesterol: 191mg Sodium: 1553mg Carbohydrates: 59g Fiber: 5g Sugar: 5g Protein: 43g