Spring Pea Spaghetti Carbonara Spring Pea Spaghetti Carbonara

Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Maya Visnyei

Let fresh sweet peas shine in our twist on pasta carbonara. 

  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 4 servings

Ingredients

Method

In large pot of boiling water, cook pasta according to package directions. Reserving 1 cup of the cooking liquid, drain.

Meanwhile, in large nonstick skillet, cook bacon over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.

Drain all but 2 tbsp fat from pan. Return half of the bacon to pan; add peas and cook over medium heat, stirring, until heated through, about 1 minute. Remove from heat. Add pasta and 1/2 cup of the cooking liquid; toss to coat. 

In bowl, whisk egg yolks with 3/4 cup of the Parmesan. Working quickly, scrape egg yolk mixture, pepper and salt into pasta mixture; toss until sauce is thickened, adding additional cooking liquid if needed to reach desired consistency. Divide among plates; sprinkle with remaining 1/4 cup Parmesan and bacon. Top with pea shoots (if using).

Test Kitchen Tip: To portion out 225 grams of dry spaghetti, hold it in your fist; the correct amount will measure 1 1/2 inches in diameter.

WINE PAIRING

Nutritional facts Per serving: about

  • Fibre 6 g
  • Sodium 890 mg
  • Sugars 5 g
  • Protein 25 g
  • Calories 531
  • Total fat 24 g
  • Potassium 372 mg
  • Cholesterol 317 mg
  • Saturated fat 9 g
  • Total carbohydrate 54 g

%RDI

  • Iron 31
  • Folate 97
  • Calcium 17
  • Vitamin A 22
  • Vitamin C 17
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Spring Pea Spaghetti Carbonara

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