pasta – TasteFood

Breads, Pasta, Rice, Grains, Fish and Shellfish, Pasta

Spaghetti with Lobster

Lobster Holidays

Holiday festivities are muted and gatherings reduced this year, inspiring feelings that toggle between a yearning for glitter and a craving for comfort. How to celebrate and what to eat strive for a balance between these mixed desires. In my mind, the following recipe achieves just that. It’s simple yet elegant, special but not pretentious, and relies on a short list of honest ingredients that drive wonderfully fresh flavor.

I grew up in New England, where lobster is ubiquitous. It’s the quintessential summer food, associated with the seashore and bare feet, picnic tables and messy eating, accessorized by dribbling butter, nutcrackers, and paper bibs. Now, many years and moves later, I rarely eat lobster. When I do, it’s usually on special occasions. The once standard summer fare has morphed into a celebratory splurge, and there’s no time better for such an indulgence than the holidays, when shellfish and crustaceans go ever so well with a glass of bubbly.

This is a recipe for this time. It’s understated and comforting, yet carries the swag of fresh cooked lobster meat. The method is simple, allowing the lobster to shine without bogging it down with heavy or precious ingredients; it humbly yet elegantly gives the lobster (and its necessary splurge) the respect and appreciation it deserves.

If you prefer not to use lobster meat, shrimp are an excellent and more economical alternative, and they will bump this recipe onto your roster of easy weeknight meals. When using shrimp, simply sauté them in olive oil with a pinch of salt before adding them to the dish.

Spaghetti with Lobster

Serves 4
Active Time: 30 minutes
Total Time: 30 minutes

1 pound spaghetti or bucatini
Salt
2 tablespoons extra-virgin olive oil
1 pound grape tomatoes, halved
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper, plus more for garnish
1 pound cooked lobster meat, as chunky as possible
1/2 cup loosely packed basil leaves, torn, plus extra for garnish
Lemon wedges

1. Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook 1 minute less than al dente. Drain, reserving 1 cup cooking water.

2. While the pasta is cooking, heat the oil in a large, deep skillet over medium heat. Add the tomatoes and cook until they begin to break down and their juices release, 8 to 10 minutes, stirring frequently. Stir in the garlic and red pepper flakes and continue to cook until fragrant and the tomatoes soften further, 2 to 3 minutes. Season with the salt and pepper and taste to adjust.

3. Add the lobster meat to the skillet and stir to coat. Add the drained pasta and 1/4 cup reserved cooking liquid. Continue to stir over medium heat until the dish is well combined, adding 1/4 cup more liquid at a time to your desired consistency. The sauce should be glossy and evenly coat the spaghetti without being stodgy. Stir in the basil.

4. Divide the pasta between serving plates and garnish with additional basil, freshly ground black pepper, and a squeeze of lemon.

Breads, Pasta, Rice, Grains, Fish and Shellfish, Main Course, Pasta

Pantry Dinners: Lemony Spaghetti with Tuna, Peas, and Chiles

May 5, 2020May 5, 2020by Lynda Balslev

Shelter-in-place should not be the only time you make this pasta dish. It’s a keeper.

This pantry-inspired recipe can be on the table in 15 minutes, so add it to your repertoire of easy weeknight dinners.

By now we’re accustomed to digging through our pantries for dinner inspiration. I try to view it as a fun cooking challenge and an opportunity to (finally) use the stacks of canned, jarred and frozen goods that seem to have permanently populated my cabinets or burrowed themselves into the depths of the freezer. This pasta dish is a result of my kitchen foraging. The thing is, it’s also a delicious meal, and I wonder why I haven’t made it more often.

Chances are, you already have the main ingredients – canned or jarred tuna, frozen peas, and dried pasta – stashed in your kitchen. Tuna is a simple, nutritious, and flavorful addition to pasta. In fact, spaghetti al tonno is an Italian classic. When possible, use a sustainably sourced tuna, and don’t shy away from tuna packed in olive oil, especially for this recipe. It’s the oil that contributes flavor and richness to the dish. Peas’ natural sweetness brightens the pasta and complements the briny tuna. I also add fresh chile pepper. If you don’t have one, then increase the amount of dried red pepper flakes to 1 teaspoon.

Spaghetti with Tuna, Peas, and Lemon

Active Time: 15 minutes
Total Time: 15 minutes
Serves: 4

12 ounces spaghetti
3 tablespoons olive oil
2 garlic cloves, minced or pushed through a press
1/2 teaspoon crushed red pepper flakes
1 cup frozen peas, defrosted
1 (7-ounce) can or jar of tuna, packed in olive oil, drained
1 small red jalapeño pepper, seeded, thinly sliced (optional)
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest, plus extra for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 to 3 tablespoons chopped fresh dill

Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente. Reserve 1/2 cup of the cooking water and drain the pasta.
While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute, and then add the peas and sauté until heated through, about 1 more minute.
Add the tuna, jalapeño (if using), lemon juice, lemon zest, salt, and pepper. Turn off the heat and gently stir, without over-mixing, to break up the tuna while maintaining a chunky texture (you don’t want to cook the tuna).
When the pasta is ready, add to the skillet. Over low heat, gently stir to combine and coat the spaghetti. If too dry, add some cooking water, 2 tablespoons at a time, to moisten to your taste. Divide the pasta between serving bowls. Garnish with the dill and additional lemon zest.

Breads, Pasta, Rice, Grains, Eggs, Vegetables and Salads

30 Minute Dinners: Asparagus Carbonara

May 3, 2018July 16, 2018by Lynda Balslev3 Comments

Just do it – in a skillet: Pasta Carbonara with Asparagus.

My favorite cooking vessel is my cast iron skillet: it’s one stop shopping in the kitchen equipment department. Not only is a cast iron skillet handy on the stovetop, you can use it in the oven and even on the grill. Last night I used my skillet to make this simple carbonara pasta dish.

Carbonara is the Italian version of chicken soup – a comforting dish for all ages – which consists of pasta and cured pork (guanciale) or bacon, whisked in a slick sauce of eggs and gads of grated Pecorino cheese. The method is quick. It relies on the heat from the freshly cooked pasta to sufficiently cook the eggs and melt the cheese, while the sauce is vigorously stirred to prevent the eggs from scrambling. From start to finish, this dish can be whipped up in less than 30 minutes.

I often mix in vegetables to my carbonara, which add extra oomph to the dish and allows me to call it a one-dish family meal, replete with the nutrients from the veggies. Peas are a year-round contender, since frozen peas can easily be added to the mix. In the springtime, though, I like to add fresh asparagus.

Asparagus Carbonara

Active Time: 25 minutes
Total Time: 25 minutes
Serves 4

8 ounces thick-cut bacon, cut into 1/2-inch pieces
2 large eggs, room temperature
1 cup finely grated Pecorino Romano cheese, plus more for sprinkling
1 pound orecchiette
3/4 pound thin asparagus, cut into 1-inch pieces
2 cloves garlic, minced
1/2 teaspoon salt (optional)
1/2 teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper

1. Cook the bacon in batches in a large skillet over medium heat until the fat renders and the bacon is crispy. Transfer the bacon to a plate lined with a paper towel. When cool enough to handle, break into small pieces. Pour off all but 2 tablespoons fat from the skillet.
2. Whisk the eggs and cheese in a bowl until blended and set aside.
3. Bring a large pot of salted water to a rolling boil. Add the orecchiette and cook according to the package instructions until al dente; drain.
4. While the pasta is cooking, add the asparagus, garlic, salt, and red pepper flakes to the skillet. Sauté over medium heat until the asparagus are bright and crisp-tender, 2 to 3 minutes.
5. Add the drained pasta to the skillet and stir to combine. Remove the pan from the heat and quickly add the eggs and cheese, stirring constantly to coat the pasta and to prevent the eggs from cooking. Add the bacon to the skillet and stir once more. Serve immediately and garnish with additional grated cheese and freshly ground black pepper.

Breads, Pasta, Rice, Grains, Cooking for Your Health, Main Course, Vegetables and Salads, Vegetarian

Simple Pasta with Roasted Tomatoes, Arugula, and Breadcrumbs

March 5, 2018July 16, 2018by Lynda Balslev1 Comment

You won’t regret buying out of season tomatoes with this fresh and easy pasta recipe. Hint: a little roasting will do the trick.

If you’re like me and can’t resist buying hothouse grape tomatoes in the middle of the winter – even when we know better – this recipe will address any buyer’s remorse. It’s not the fault of the tomatoes, of course. They do look irresistible, but looks can be deceiving with these plump and oh-so-red tomatoes, which often disappoint in the flavor department when they are out of season. Not to worry – this recipe allows for a little off-season tomato indulgence with no regrets. Thanks to slow roasting, they will deflate from their impossible pertness to a more relaxed version of themselves, and any hibernating juices and natural sugars will be released. Along with a little simple seasoning to give them some oomph, and you will have a sunny and versatile condiment to beat the winter blues.

Add roasted tomatoes to sauces and salads, use as a topping on pizza and crostini, or toss with pasta. In this recipe, I take advantage of the sludgy sheen of olive oil and tomato juice left behind in the pan after roasting. To sop up the flavorful oil, I sprinkle a layer of breadcrumbs over the pan to absorb the juices and toast the crumbs in the oven until golden. They are a delicious extra touch and garnish to this light and fresh pasta dish.

Gemelli with Roasted Tomatoes, Arugula, and Olive Oil Breadcrumbs

Active Time: 45 minutes
Total Time: 45 minutes
Serves 4

1 pound grape tomatoes
3 garlic whole cloves, unpeeled
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 thyme sprigs
1/2 cup panko breadcrumbs
2 tablespoons plus 1/3 cup finely grated Pecorino Romano cheese
1 pound gemelli or fusilli
2 large handfuls of arugula, about 3 cups

1. Heat the oven to 400°F. Scatter the tomatoes and garlic cloves on a rimmed baking sheet. Add the oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Scatter the thyme sprigs over the tomatoes and transfer to the oven. Roast until the tomatoes are softened and begin to release their juices, about 25 minutes, stirring once or twice. Remove from the oven and discard the thyme sprigs. When cool enough to handle, peel the skin away from the garlic and finely chop the cloves. Transfer the tomatoes and garlic to a large serving bowl.

2. Reduce the oven heat to 350°F. Sprinkle the breadcrumbs on the same baking sheet and stir to coat in the residual olive oil. Return the baking pan to the oven and cook until the breadcrumbs are golden brown, 2 to 3 minutes (they will brown quickly so watch them carefully). Remove and immediately transfer the breadcrumbs to a small bowl to stop them from cooking. Cool for 5 minutes and then stir in the 2 tablespoons cheese.

3. Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente. Scoop out 1/2 cup cooking water and then drain the pasta.

4. Add the pasta, arugula, half of the breadcrumbs, and the 1/3 cup cheese to the tomatoes and toss to combine. If the pasta is a little dry, add some of the reserved water, 1 tablespoon at a time, until moistened to your preference. Divide the pasta between serving plates. Garnish with the remaining breadcrumbs and freshly ground black pepper and serve immediately

one-pot, Pasta, recipe, tastefood, tastefoodblog

30 minute Baked Pasta with Chorizo, Kale, and Roasted Tomatoes

October 15, 2017July 22, 2018by Lynda Balslev2 Comments

Who doesn’t like a steaming creamy mac ‘n cheese, coated in bechamel, rippling with cheese and crowned with crispy breadcrumbs? I would never throw shade at this comforting classic – and goodness knows we can all do with a little comfort these days – but I will say that you can have your baked pasta and cheese, and riff a little, too. What you get out of the deal is variety, an excuse to use up any lingering vegetables in your fridge, and an opportunity to add some extra goodies, like sausage if you’re so inclined. Simply mound them into a baking dish along with the al dente pasta and gads of cheese, bake until melty and golden, and no one, I dare say, will dream of objecting.

I make dishes like this when I am looking for a quick solution for an easy dinner. It can be on the table in about 30 minutes, and it’s likely to be devoured in half that time. It’s lighter than mac ‘n cheese, and loaded with veggies. To moisten the pasta (there’s no bechamel sauce, after all) I toss the pasta with some of the pasta cooking water and add fresh mozzarella for creaminess.

Baked Pasta with Sausage, Kale, and Roasted Tomatoes

Serves 4

12 ounces pasta, such as gemelli or farfalle
Salt
2 tablespoon extra virgin olive oil
8 ounces chorizo or hot Italian sausage, cut into 1/2 inch slices
1 cup grape tomatoes, halved
1 garlic clove, minced
1/2 teaspoon red chili flakes
1/2 bunch lacinato kale leaves, tough ribs discarded, leaves torn into bite-size pieces
1 (8-ounce) fresh mozzarella, coarsely chopped
1 1/2 cups finely grated Pecorino Romano cheese (or part Parmesan)

1. Heat the oven to 350°F. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until 1 to 2 minutes short of al dente. Scoop out 1/2 cup water, then drain the pasta. Transfer the pasta to a bowl and toss with 1 tablespoon oil to prevent sticking.
2. While the pasta is cooking, heat 1 tablespoon oil in a large oven-proof skillet over medium-high heat. Add the sausage and brown the slices on both sides, about 5 minutes. Transfer the sausage to a plate lined with a paper towel and pour off all but 1 tablespoon oil from the skillet.
3. Add the tomatoes to the skillet and sauté until they release their juices and soften, about 5 minutes. Add the garlic and chili flakes and sauté until fragrant, about 1 minute. Add the kale and sauté until the leaves soften, about 3 minutes.
Add the pasta and 1/4 cup of the reserved water and stir to combine. If the pasta seems too dry, add the remaining water, 1 tablespoon at a time, until the pasta is moist but not wet. Stir in the mozzarella and 1 cup Pecorino.
4. Sprinkle the remaining Pecorino over the top of the pasta and transfer the skillet to the oven. Bake until the top begins to color and the cheese melts, about 20 minutes. Serve warm.

Breads, Pasta, Rice, Grains, Pasta, Vegetables and Salads, Vegetarian

Gemelli Pasta with Roasted Tomatoes, Arugula, and Olive Oil Breadcrumbs

September 16, 2015July 25, 2018by Lynda Balslev4 Comments

Are you looking for an easy and healthy weeknight meal? Here is a light and fresh pasta dinner that is guaranteed to please everyone. I make this recipe when I have gads of cherry tomatoes on hand. Slow roasting coaxes out their natural juices and sugars and intensifies the tomato flavor. Fresh arugula is tossed into the mix, slightly wilting from the heat of the cooked pasta. The final touch is a shower of toasted olive oil breadcrumbs, which adds comfort and a rich crunchy texture to the dish.

Gemelli Pasta with Roasted Tomatoes, Arugula, and Olive Oil Breadcrumbs
Serves 4

Roasted Tomatoes:
1 pound grape or cherry tomatoes
3 unpeeled garlic cloves
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 thyme sprigs

Olive Oil Breadcrumbs:
1/2 cup fine breadcrumbs (or panko)
2 tablespoons extra-virgin olive oil
2 tablespoons finely grated Pecorino Romano cheese

Pasta:
1 pound gemelli or fusilli pasta
2 large handfuls of arugula, about 3 cups
1/3 cup finely grated Pecorino Romano cheese
2 tablespoons extra-virgin olive oil, or to taste
Freshly ground black pepper

Roast the tomatoes:
Heat the oven to 400°F. Scatter the tomatoes and garlic cloves on a rimmed baking sheet. Drizzle with the oil and season with salt and pepper. Stir to coat. Scatter the thyme sprigs over the tomatoes and transfer to the oven. Roast until the tomatoes are softened and begin to release their juices, about 25 minutes. Remove the tomatoes and discard the thyme sprigs. Peel the skin away from the garlic and finely chop the cloves. Transfer the tomatoes, garlic, and any pan juices to a large serving bowl.

Toast the breadcrumbs:
Reduce the oven heat to 350°F. Sprinkle the breadcrumbs on the same baking sheet. Add the oil and stir to coat. Return the baking sheet to the oven and toast the breadcrumbs until golden brown, 2 to 3 minutes. (They will brown quickly so watch them carefully.) Remove and immediately transfer the breadcrumbs to a small bowl to prevent further cooking. Cool 5 minutes, then stir in the cheese.

Make the pasta:
Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente; drain. Add the pasta to the tomatoes. Add the arugula, cheese, and oil. Toss to combine and slightly wilt the arugula. Add half of the breadcrumbs and stir once or twice to blend. Divide the pasta between serving plates. Garnish with the remaining breadcrumbs and freshly ground black pepper. Serve immediately.

Breads, Pasta, Rice, Grains, Fish and Shellfish, Main Course

30 minute Dinners: Spaghetti with Shrimp, Broccolini and Basil

July 24, 2015July 24, 2015by Lynda Balslev5 Comments

This light and lovely dish is healthy, low maintenance, and delicious. A series of quick cooking steps ensures that each component is perfectly cooked before tossing together to serve. Tender broccolini spears and sweet shrimp are independently sautéed with chili flakes and olive oil just long enough to brighten in color and coax out their natural flavors without overcooking. A simple tomato sauce consisting of plum tomatoes and garlic has a short simmer just long enough to blend while still tasting fresh. Then all of the elements come together in a big serving bowl with a shower of fresh basil leaves which release their aroma in the warmth of the dish. This recipe is a keeper and can be prepared in less than 30 minutes. It’s perfect for easy family dinners and simple cooking on a warm summer day.

Spaghetti with Shrimp, Broccolini and Basil
Serves 4

1 pound spaghetti or linguine
Salt
Extra-vrigin olive oil
Crushed red pepper flakes
3/4 pound broccolini, ends trimmed, cut into 1-inch pieces
3/4 pound medium shrimp, peeled and deveined, with tails intact
1 large garlic clove, minced
1 (28-ounce) can Italian plum tomatoes
Pinch of sugar
1/2 cup whole basil leaves, torn if large
Freshly ground black pepper

1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente. Drain and transfer to a large serving bowl.
2. While the pasta is cooking, heat 1 tablespoon olive oil and a pinch of red pepper flakes in a skillet over medium-high heat. Add the broccolini and sauté until bright in color and crisp-tender, 2 to 3 minutes. Transfer the broccolini to a plate and lightly season with salt.
3. Add 1 tablespoon oil and a pinch of red pepper flakes to the same skillet.
Add the shrimp and cook over medium-high heat until pink on both sides and just cooked through, 2 to 3 minutes. Transfer the shrimp to another plate and lightly season with salt.
4. Add 1 tablespoon olive oil to skillet. Add the garlic and sauté until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, and the sugar. Simmer over medium-low heat until slightly thickened, 5 to 7 minutes, breaking the tomatoes apart with a spoon.
5. Add the tomato sauce, shrimp, broccolini, and basil to the spaghetti and gently stir to thoroughly combine. Garnish with a generous grind of black pepper and serve immediately.

Breads, Pasta, Rice, Grains, Main Course, Vegetables and Salads

Asparagus Carbonara

July 7, 2015July 7, 2015by Lynda Balslev5 Comments

Just grill it – in a skillet. My favorite cooking vessel is my cast iron skillet. Not only is it versatile in the kitchen, it’s handy on the grill. When it’s too hot to cook in the kitchen, I move outdoors and use my grill as an oven and a stovetop, and my cast iron skillet becomes a grill pan. Last night I made a simple carbonara pasta dish on the grill. Carbonara is the Italian version of chicken soup – a supremely comforting meal for all ages – consisting of pasta and bacon whisked with a slick sauce of eggs and cheese. It’s a family favorite year round, which I like to lighten up with seasonal vegetables.

If you use a gas grill, prepare the grill for direct cooking over medium heat. The pasta may be boiled on the grill in a grill-proof pot (most are), and the bacon and asparagus may be prepared in a cast iron skillet. Alternatively, use your stove!

Asparagus Carbonara
Serves 4

The heat from the pasta will cook the eggs when mixing. Be sure to do this away from the direct heat to prevent the eggs from scrambling.

8 ounces thick-cut bacon, cut into 1/2-inch pieces
2 large eggs
1 cup finely grated Pecorino Romano cheese, plus more for sprinkling
1 pound orecchiette
3/4 pound thin asparagus, cut into 1-inch pieces
2 cloves garlic, minced
1/2 teaspoon salt (optional)
1/2 teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper

1. Cook the bacon in batches in a large skillet (or on a griddle) over medium heat until the fat renders and the bacon is crispy. Transfer the bacon to a plate lined with a paper towel. When cool enough to handle, break into small pieces. Pour off all but 2 tablespoons fat from the skillet.
2. Whisk the eggs and cheese in a bowl until smooth; set aside.
3. Bring a large pot of salted water to a rolling boil. Add the orecchiette and cook until al dente; drain.
4. While the pasta is cooking, add the asparagus, garlic, salt, and red pepper flakes to the skillet. Saute over medium heat until the asparagus are bright and crisp-tender, 2 to 3 minutes. Add the orecchiette and stir to combine. Remove the pan from the heat and quickly add the eggs and cheese, stirring constantly to coat the pasta and to prevent the eggs from cooking. Add the bacon to the skillet and stir once more.
5. Serve immediately garnished with black pepper and grated cheese.

Condiment, gluten-free, Pasta, Pizza, Vegetarian

Roasted Tomato Pepper Sauce

March 20, 2015July 25, 2018by Lynda Balslev9 Comments

If you are like me and enjoy homemade tomato sauce year round, this recipe will do the trick. While summer tomatoes are ideal for any tomato sauce, you can still manage a decent sauce with your supermarket variety. Start by roasting the tomatoes to coax out and concentrate their flavor – and don’t hold back on the seasoning. In this recipe I roasted an armful of plum tomatoes and added a roasted red pepper for extra sweetness and bold color. If decent plum tomatoes are nowhere to be found (it is March, after all), you can make the sauce with the ubiquitous grape tomatoes readily found in most shops. The key is to taste, taste, taste. Add a spoonful of sugar for the extra sweetness you miss. Crushed red pepper flakes and black pepper add dimension to the sauce with a nice kick. And don’t be bashful when it comes to the salt. Keep on tasting, then let the sauce rest for a few moments to allow the flavors to meld. You will be pleased with the results: This no nonsense, faux summer sauce is a bright and fresh condiment to splash on pasta, smear on pizza, or layer into gratins any time of year.

Roasted Tomato Pepper Sauce

Grape tomatoes may be substituted for the plum tomatoes. Note that you will not be able to remove their skins, which will yield a more chunky sauce.

Makes about 2 cups

2 pounds plum (roma) tomatoes, halved lengthwise
1 large red bell pepper, stemmed and seeded, quartered
Extra-virgin olive oil
Salt
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat the oven to 400°F. Brush the tomatoes and peppers with oil and season with salt. Arrange in a rimmed baking pan, cut side down. Roast until softened, beginning to shrivel and slightly golden, about 45 minutes. Remove from the oven and cool to the touch, then remove the skins. Combine the red bell pepper and tomatoes in the bowl of a food processor and process until smooth.

Heat 2 tablespoons oil in a medium saucepan. Add the onion and sauté until soft and translucent without coloring, 4 to 5 minutes. Add the garlic, oregano, and red pepper flakes and sauté until fragrant, about 1 minute. Add the roasted peppers and tomatoes, 1/2 teaspoon salt, and the black pepper and simmer for 10 minutes.

Breads, Pasta, Rice, Grains, Main Course

What’s for dinner: Spaghetti alla Carbonara with Sweet Peas

November 7, 2014January 31, 2019by Lynda Balslev12 Comments

There is nothing more comforting than a bowl of pasta carbonara, the Roman answer to comfort food, with an egg-rich creamy cheesy sauce studded with crispy bacon and, in this recipe, sweet peas. 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.

Serves 4

1 pound spaghetti or bucatini
1 tablespoon extra-virgin olive oil
6 ounces thick-cut bacon, cut into 1/2-inch pieces
2 large eggs
1 cup finely grated 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 the oil in a large skillet over medium heat. Add the bacon, stirring to separate the pieces, and cook until the fat is rendered and the bacon is golden brown, 4 to 5 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 the 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.