Pasta Carbonara with Peas

Name: Pasta Carbonara with Peas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons freshly ground black pepper, plus more as needed; 2 larges egg yolks; 3 larges eggs; 6 servings Kosher salt; 454 grams linguine; 1 Tbsp olive oil; 170 grams pancetta, small dice; 21 grams 1/4 cup grated Parmigiano-Reggiano cheese (about; 237 milliliters frozen peas, thawed; 43 grams 1/2 cup grated Pecorino Romano cheese (about , plus extra for serving

Pasta Carbonara with Peas might be just the Mediterranean recipe you are searching for. One serving contains 531 calories, 22g of protein, and 21g of fat. For $1.84 per serving, you get a main course that serves 6. If you have kosher salt, linguine, eggs, and a few other ingredients on hand, you can make it. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Heat the oil in a large frying pan over medium heat until shimmering.

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Cooking Oil

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Frying Pan

Add the pancetta and cook, stirring often, until browned and most of the fat has been rendered, about 12 to 14 minutes.

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Pancetta

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 directions. Meanwhile, whisk together the eggs and yolks in a medium bowl until combined.

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Pasta

Water

Egg Yolk

Egg

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Whisk

Bowl

Frying Pan

Pot

Add the cheeses and whisk until evenly combined; set aside.

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Whisk

Drain the cooked pasta, reserving 1/2 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 cooking water to make the mixture creamy (you may not need all of it). Taste and season with additional pepper as needed.

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Pasta

Pancetta

Cheese