Pasta Carbonara with Peas Recipe

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This recipe for Pasta Carbonara with Peas is from Collins Family Favorite Recipes 1991-2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp olive oil
6 oz pancetta, small dice
1 lb linguine
3 large eggs
2 large egg yolks
½ cup grated Romano cheese
1/4 cup Parmigiano cheese
1 cup frozen peas, thawed
½ tsp freshly ground black pepper

Directions:
Directions:
Heat the oil in a large frying pan over medium heat until shimmering. Add the pancetta and cook, stirring often, until browned and most of the fat has been rendered, about 12 to 14 minutes. Remove the pan from the heat and set aside.

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Meanwhile, whisk together the eggs and egg yolks in a medium bowl until combined. Add the cheeses and whisk until evenly combined; set aside.

Drain the cooked pasta, reserving half a cup of the cooking water, and immediately return the hot pasta to the pot. Stir in the reserved egg-cheese mixture, reserved pancetta and pan drippings, peas, measured pepper and just enough pasta water to make the mixture creamy. Taste and season with additional pepper as needed.

Transfer the pasta to a serving dish and serve immediately, passing the extra grated cheeses on the side.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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