~ Spaghetti Carbonara with Sweet Peas ~
If there is an Italian equivalent to the classic Jewish chicken soup, then I think it would be Pasta Carbonara. You can’t get more comforting than a deep bowl of noodles slicked with an egg-rich cheesy sauce redolent of bacon. The optional addition of sweet peas to carbonara is essential in my opinion. Peas add freshness and a sweet counterpoint to the salty bacon, while providing the vegetable component to call this a complete meal in a bowl. A sating and soothing meal at that – pasta carbonara for the belly and soul.
Spaghetti Carbonara with Sweet Peas
The heat from the pasta will help to cook the eggs when combining. Be sure to do this away from the direct stove heat to prevent the eggs from scrambling.
1 pound spaghetti or bucatini
1 tablespoon extra-virgin olive oil
6 ounces thick-cut bacon, cut in 1/2-inch pieces
2 large eggs
1 cup Pecorino Romano cheese, plus more for sprinkling
1 cup (or more if desired) frozen sweet peas, thawed
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes, or to taste
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente. Drain.
While the pasta is cooking, heat oil in a large skillet over medium heat. Add the bacon, stirring to separate the pieces, and cook until fat is rendered and bacon is golden brown, about 4 minutes. Transfer the bacon with a slotted spoon to a plate lined with a paper towel.
While the bacon is cooking, whisk the eggs and cheese in a bowl until smooth; set aside.
Drain off all but 2 tablespoons fat from the pan. Add the peas, garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add the pasta and stir to coat the noodles. Remove the pan from heat and quickly add the eggs and cheese, stirring constantly to coat the pasta and to prevent the eggs from cooking. Return the bacon to the pan and stir once more. Serve immediately with extra cheese for sprinkling.
8 thoughts on “Carbonara”
I love spaghetti carbonara but never thought of adding peas. What a great idea!
Good tip about how NOT to scramble the eggs –
A delicious combination and tasty Carbonara!
I agree fresh peas are a must! The color is stunning and the added texture and taste is luscious! An indulgent fall recipe!
Peas are a staple in my kitchen as well as I eggs so I totally agree with you about this being the chicken soup of Italian food.
Wonderful recipe! I’ve been using so many peas lately, never get tired of them… never! 😉
Perhaps my all-time favorite pasta (either with or without peas)…very hard to beat!
I’ve tried other carbonara recipes, but this is the best by far!! So EASY- and no cow’s milk either- Thank you! You’ve made my family (minus one) very happy tonight !!! xxxKelly
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