It was a Throwback Thursday of sorts. I decided to re-use this pasta carbonara recipe I posted last year only modify it to use fresh green peas instead of asparagus. SO good! Is there anything better than freshly shelled peas? They’re an awesome snack! The boys and I ate about half of the haul as we were shelling all of them. They also took to flinging a few at each other (and eating them off the floor…Oh well. Good times were had!)
I made a few modifications to the recipe, so I’ll repost it here.
Pasta Carbonara with Freshly Shelled Peas
500g spaghetti noodles
8 slices of bacon, diced small
4 cloves garlic, minced
1 cup freshly grated parmesan cheese
1/4 cup cream (I used 10% as it’s what I had on hand)
1/4 to 1/2 cup reserved pasta water
Freshly ground pepper, to taste
Cook pasta according to directions. In the last 30 seconds or so of cooking, throw in the peas to blanch them.
While noodles are cooking, heat oil and cook bacon until crisp. Drain some of the excess fat and add garlic. Sauté until aromatic.
Whisk together eggs, cheese and cream.
When the pasta is cooked, reserve the pasta water, then drain. Make sure to keep the pasta hot (this is key and is what will cook your egg mixture!), slowly pour in your egg mixture, stirring and tossing your pasta. The sauce will thicken and coat the pasta. If it becomes too thick, add some pasta water. Now add your bacon and garlic mixture. Stir until everything is combined.
Crack a boatload of freshly ground pepper on top (this is my favourite part!), serve immediately with extra Parmesan. Enjoy!