Pasta Carbonara with Peas Recipe
Delicious sweet explosions of garden peas make a wonderful addition to an otherwise fairly traditional pasta carbonara.
Servings 2 Servings
Calories 810kcal
Ingredients
- 150 g Smoked Fatty Bacon 5oz
- 2 Eggs
- 1 Egg Yolk
- 50 g Parmesan Cheese ½ Cup
- ½ teaspoon Black Pepper
- 150 g Dried Pasta 5oz
- 100 g Garden Peas ¾ Cup
- Salt for Boiling Pasta
Instructions
- If you are using frozen peas, run them under cold water to defrost.
- Cut the bacon into 4-5mm (¼") cubes.
- Place the cubed bacon into a 24cm or 10" frying pan over a medium heat and render down the fat and cook until golden (7-10 minutes).
- Place the eggs and egg yolk into a mixing bowl with freshly ground black pepper and the Parmesan cheese and mix together and set aside.
- Bring a 20cm or 8" saucepan of generously salted water to a boil (I use 1½ teaspoons of salt in a pan this size) and cook your pasta for 1 minute less than the instructions on the packet indicate.
- Drop the peas in with the pasta for the last 60 seconds of cooking. Drain the pan, reserving around 75ml (⅓ Cup) of the cooking liquid.
- Add the bacon to the carbonara sauce and stir.
- Add the peas and pasta to the carbonara sauce, and stir until thoroughly combined, then serve immediately.
Video
Notes
Adapted from From My Wife, thank you darling!
Nutrition
Serving: 1 | Calories: 810kcal | Carbohydrates: 38g | Protein: 62g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 25g | Cholesterol: 417mg | Sodium: 2737mg | Fiber: 4g | Sugar: 4g
