This pasta dish reimagines the traditional carbonara by incorporating sweet frozen peas for a pop of color and freshness. The rich, velvety sauce is created entirely from eggs, parmesan, and rendered pancetta fat, coating the spaghetti in a luxurious glaze without a drop of cream. It strikes a perfect balance between savory, salty, and slightly sweet flavors, making it an ideal weeknight dinner that feels indulgent yet comes together in under thirty minutes. The addition of red wine vinegar adds a subtle brightness that cuts through the richness. Serve immediately to enjoy the silky texture and warm, comforting aroma.
Suppers: [Friday Pasta Carbonara With Peas
Description
This pasta dish reimagines the traditional carbonara by incorporating sweet frozen peas for a pop of color and freshness. The rich, velvety sauce is created entirely from eggs, parmesan, and rendered pancetta fat, coating the spaghetti in a luxurious glaze without a drop of cream. It strikes a perfect balance between savory, salty, and slightly sweet flavors, making it an ideal weeknight dinner that feels indulgent yet comes together in under thirty minutes. The addition of red wine vinegar adds a subtle brightness that cuts through the richness.Ingredients
Directions
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In a medium bowl, whisk together the whole eggs, egg white, grated Parmesan, salt, and pepper until smooth; set aside.
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Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente, usually about 8-10 minutes.
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Before draining, reserve 1 cup of the starchy pasta cooking water. Drain the pasta.
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While the pasta cooks, place a large nonstick skillet over medium heat. Add the chopped pancetta and cook, stirring occasionally, until crisp and browned, about 6 minutes.
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Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
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Pour in the red wine vinegar and stir to deglaze the pan, scraping up any browned bits from the bottom. Let it bubble for 30 seconds.
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Remove the skillet from the heat source. Wait about 30 seconds to let the temperature drop slightly.
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Add the drained hot spaghetti to the skillet with the pancetta. Toss well to coat the pasta in the fat and vinegar mixture.
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Return the skillet to low heat. Pour the egg and cheese mixture over the pasta, adding the frozen peas and a splash of the reserved pasta water.
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Toss vigorously and continuously for 2-3 minutes. The residual heat will cook the eggs into a creamy sauce. Add more pasta water if the sauce is too thick.
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Remove from heat once the sauce is creamy and coats the noodles. Serve immediately, garnished with fresh chopped parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 654.2kcal
- % Daily Value *
- Total Fat 34.0g53%
- Saturated Fat 13.5g68%
- Cholesterol 142.7mg48%
- Sodium 2575.7mg108%
- Total Carbohydrate 42.7g15%
- Dietary Fiber 5.6g23%
- Sugars 4.8g
- Protein 41.5g83%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not add cream; the creaminess comes from the emulsion of eggs, cheese, and pasta water.
Ensure the pan is off the heat or very low when adding the egg mixture to prevent scrambling.
You can substitute pancetta with thick-cut bacon if preferred.
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or water to restore creaminess.
For a vegetarian version, omit the pancetta and cook the garlic in olive oil.
