Spaghetti Carbonara with Green Peas

Name: Spaghetti Carbonara with Green Peas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 177 milliliters fresh or thawed frozen baby peas; 3 larges egg yolks; 2 larges garlic cloves, lightly crushed; 177 milliliters heavy cream; 1 Tbsp extra-virgin olive oil; 170 grams pancetta, sliced 1/3 inch thick and cut into 1-inch matchsticks; 79 milliliters freshly grated Parmesan cheese, plus more for serving; 4 servings Freshly ground pepper; 4 servings Salt; 340 grams spaghetti

The recipe Spaghetti Carbonara with Green Peas could satisfy your Mediterranean craving in about 30 minutes. For $2.71 per serving, you get a main course that serves 4. One serving contains 778 calories, 24g of protein, and 44g of fat. If you have parmesan cheese, pancetta, garlic cloves, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Bring a large pot of water to a boil. In a large, deep skillet, heat the oil.

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Water

Cooking Oil

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Frying Pan

Pot

Add the garlic and cook over moderate heat until golden, about 3 minutes. Discard the garlic.

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Garlic

Add the pancetta to the skillet and cook over moderately high heat, stirring occasionally, until golden and crisp and the fat has been rendered, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl.

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Pancetta

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Slotted Spoon

Frying Pan

Bowl

Pour off all but 2 tablespoons of the fat from the skillet.

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Frying Pan

Add the cream and scrape up any browned bits from the bottom of the skillet, then pour into a medium bowl.

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Cream

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Frying Pan

Bowl

Whisk in the egg yolks and 1/3 cup of the Parmesan cheese.

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Parmesan

Egg Yolk

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Whisk

Add salt to the pot of boiling water.

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Water

Salt

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Pot

Add the baby peas and cook just until tender, about 1 minute. Using a slotted spoon, transfer the cooked peas to a bowl.

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Peas

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Slotted Spoon

Bowl

Add the spaghetti to the boiling water and cook until al dente; drain. Return the pasta to the pot and add the cream mixture, pancetta and peas. Season with salt and pepper and toss until the sauce coats the spaghetti.

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Salt And Pepper