Pasta alla Carbonara with Pancetta, Peas, and Parmesan – As I was looking through my newest The Nest magazine, I saw this recipe for carbonara and did something that I never do. I went to the store RIGHT THEN and retrieved the needed ingredients for dinner that same night. I am not really a more-than-once-a-week-shopper. I make a meal plan, shop once, and don’t go back to the grocery store!
But I have to say that this was so worth it because this may have been the best pasta dish I’ve ever had – dining out or at home. It was rich, creamy and just delicious. It’s a must try, in my opinion. Although, I was weary about the carbonara aspect – the eggs and all, it really was SO good!
Rigatoni alla Carbonara with pancetta, Peas and Parmesan
- 2 eggs
- 3/4 cup grated Parmesan cheese
- 1/2 tsp. Kosher salt
- Freshly ground black pepper
- 1 tbsp. parsley, minced
- 1 clove garlic, minced or pressed
- 2 tbsp. unsalted butter
- 2 tbsp. olive oil
- 2-3 oz. pancetta, finely chopped
- 1/4 cup onion, chopped
- 1/2 cup frozen peas
- 1/2 lb. pasta
1. Bring a large pot of salted water to a boil.
2. In a small bowl, beat eggs, parmesan cheese, salt, several twists of black pepper, parsley, and garlic in a bowl.
3. Meanwhile, in a large skillet over medium heat, melt butter and olive oil. Add pancetta, and onion and saute for about 10 minutes or until onion is soft and pancetta begins to become crisp. Add frozen peas, turn heat to low and cover.
4. Cook pasta according to package instructions and drain and return to pot. Add pancetta mixture to pasta and cook over low heat for 1 minute, tossing pasta to coat with oil and butter. Remove from the heat and stir in egg and cheese mixture. Toss vigorously and top with freshly grate Parmesan and serve.
adapted from The Nest magazine.