This fast and easy recipe for Pasta Carbonara With Sweet Peas makes a delicious weeknight dinner.
Prepare a delicious comfort food dish with this fast and easy recipe for Pasta Carbonara With Sweet Peas Pasta carbonara is the Roman’s answer to comfort food. It’s composed of a humble trio of ingredients — eggs, cheese and noodles — which, with the elemental magic of heat and water, alchemize to create a glistening bowl of pasta that’s as restorative as it is comforting. Crispy pancetta is a traditional ingredient in a carbonara, and its rendered fat adds salt and flavor to the dish.
This carbonara comes together quickly, so it’s important that your ingredients are prepped before you begin cooking. The most important element is the egg and cheese mixture, which coats the hot noodles and creates the slick sauce that binds the dish. Add the whisked eggs and cheese to the hot noodles away from direct heat, stirring constantly to thoroughly coat the noodles. The heat from the pasta will help to cook the eggs, and the stirring will prevent them from scrambling.
Try to use bucatini for the pasta, which resembles thick spaghetti with a hole running through the center, which allows the sauce to permeate the pasta and give it more flavor.1 cup finely grated pecorino Romano cheese, plus more for sprinkling1 cup thawed frozen sweet peas1/4 teaspoon crushed red pepper flakes, or to tasteBring a large pot of water and 1 tablespoon kosher salt to a rolling boil. Add the pasta and cook until al dente. Reserve 1 cup of the cooking water and drain the pasta.
While the pasta is cooking, cook the bacon in a large skillet over medium heat until the fat is rendered, stirring to separate the pieces, 5 to 7 minutes. Transfer the bacon with a slotted spoon to a plate lined with a paper towel. Add the peas, garlic and red pepper flakes to the skillet and cook until fragrant, about 1 minute, stirring constantly. Add the drained pasta to the skillet and cook briefly, stirring to coat the noodles.
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