Pasta Carbonara

Servings

Calories 635kcal

Equipment

Ingredients

thaw

12 ounces frozen peas or more or less... whatever size bag you want

boil

16 ounces pasta farfalle is our fave, but you do you.
1 tablespoon fine sea salt

fry

1 pound bacon slices chopped
2 teaspoons garlic minced
1 onion diced small

whisk

4 eggs
1 cup parmesan cheese freshly grated (not canned)
1 cup heavy cream
¼ teaspoon fine sea salt
¼ teaspoon black pepper

Instructions

Set peas out to thaw while preparing the pasta and sauce. Easy peasy. I love puns!
Bring four quarts of water and sea salt to boil. Add pasta and boil according to package directions for al dente.
While the pasta is cooking, fry the bacon until just crisp. Remove from the pan with a slotted spoon or spatula and drain on paper towels.
Pour the bacon grease into a separate bowl, leaving some grease in the pan to cook onions and garlic.
Return the pan to the stove over medium-low heat; add the onions and garlic and cook, stirring occasionally, until onions are translucent and beginning to brown. Set aside.
In a separate bowl, whisk together eggs, Parmesan, cream, salt, and pepper until smooth.
When the pasta is done, reserve two cups of pasta water and turn off the burner.
Drain the pasta in a colander. Shake it around a little to drain it real well, but DO NOT RINSE. Return the pasta to the still-warm pot.
Over very low heat and while the pasta is still hot, slowly drizzle in half the egg mixture, gently stirring the pasta the whole time.
NOTE: Keeping the heat really low ensures that the egg mixture heats to a safe temperature but does not scramble the eggs. You want the result to be a thin sauce that evenly coats the pasta.
The sauce will thicken a little bit. Add the reserved pasta water a little at a time if needed to thin the sauce.
Stir in the peas, bacon, and sautéed onion/garlic.
Slowly stir in the rest of the egg mixture until it's all combined and heated through. Remove from heat.
Serve immediately. Enjoy!

Nutrition