Pasta Carbonara with Peas

Pasta Carbonara with Peas

Servings
SERVINGS

8

Prep Time
PREP TIME

10 Min

Cook Time
COOK TIME

14 Min

Our Very Young Small Sweet Peas take this pasta carbonara recipe over the top! That’s because using our small sweet peas balance well with the rich, creamy sauce, and adds a burst of brightness to this pasta carbonara dish.

FEATURED PRODUCTS

Green Giant® Very Young Small Sweet Peas

Green Giant® Very Young Small Sweet Peas
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Pasta Carbonara with Peas
Full Recipe

FULL RECIPE

Serving Size: 8

Prep Time: 10 minutes

Cook Time: 14 minutes

Green Giant product(s) used: Green Giant® Very Young Small Sweet Peas

Lists of ingredients:

  • 1 box (16 ounces) spaghetti
    1 teaspoon salt
    2 Tablespoons olive oil
    8 ounces diced pancetta or bacon
    2 cloves garlic, minced
    2 large eggs
    ½ cup grated Parmesan cheese
    ½ teaspoon black pepper
    1 can (15 ounces) Green Giant® Very Young Small Sweet Peas, drained

Steps

STEPS

1 Bring a large pot of water to a boil and add 1 teaspoon of salt. Add spaghetti and cook until al dente. Before draining, reserve ¼ cup of the pasta water and set aside.
2 While pasta is cooking, heat oil over medium in a large skillet. Once hot, add pancetta/bacon. Cook until golden and crisp, about 5 minutes, stirring occasionally. Add garlic and cook 1 minute longer.
3 In a small bowl, whisk together eggs, Parmesan cheese, and black pepper until smooth.
4 Add the drained pasta to the skillet. Stir in the egg and cheese mixture quickly while the pasta is still hot, using tongs or a spoon to coat evenly and create a creamy sauce. If the sauce is too thick, add reserved pasta water by the tablespoon until you reach your desired consistency.
5 Gently fold in the peas. Stir to combine and warm through.

TIPS & TRICKS

Pasta carbonara is beloved for its silky sauce, and a few simple steps will ensure you get flawless results instead of scrambled ones:

–  Set out eggs at room temperature for 30 minutes to 1 hour before cooking. This will keep your sauce from clumping and cooking unevenly.

–  Don’t wait to toss the hot pasta with pancetta, egg and cheese. Adding these ingredients when the pasta is steaming enables the eggs and cheese to cook perfectly when combined, leading to that luscious sauce you’re craving.

Serving Size: 8

Prep Time: 10 minutes

Cook Time: 14 minutes

Green Giant product(s) used: Green Giant® Very Young Small Sweet Peas

  • 1 box (16 ounces) spaghetti
    1 teaspoon salt
    2 Tablespoons olive oil
    8 ounces diced pancetta or bacon
    2 cloves garlic, minced
    2 large eggs
    ½ cup grated Parmesan cheese
    ½ teaspoon black pepper
    1 can (15 ounces) Green Giant® Very Young Small Sweet Peas, drained

1 Bring a large pot of water to a boil and add 1 teaspoon of salt. Add spaghetti and cook until al dente. Before draining, reserve ¼ cup of the pasta water and set aside.
2 While pasta is cooking, heat oil over medium in a large skillet. Once hot, add pancetta/bacon. Cook until golden and crisp, about 5 minutes, stirring occasionally. Add garlic and cook 1 minute longer.
3 In a small bowl, whisk together eggs, Parmesan cheese, and black pepper until smooth.
4 Add the drained pasta to the skillet. Stir in the egg and cheese mixture quickly while the pasta is still hot, using tongs or a spoon to coat evenly and create a creamy sauce. If the sauce is too thick, add reserved pasta water by the tablespoon until you reach your desired consistency.
5 Gently fold in the peas. Stir to combine and warm through.

Tips & Tricks

Pasta carbonara is beloved for its silky sauce, and a few simple steps will ensure you get flawless results instead of scrambled ones:

–  Set out eggs at room temperature for 30 minutes to 1 hour before cooking. This will keep your sauce from clumping and cooking unevenly.

–  Don’t wait to toss the hot pasta with pancetta, egg and cheese. Adding these ingredients when the pasta is steaming enables the eggs and cheese to cook perfectly when combined, leading to that luscious sauce you’re craving.

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