Pasta Carbonara is one of my absolute favorite foods. It’s become a staple in my household because it only requires a handful of ingredients which can be prepped and cooked in under 30 minutes. This version uses raw egg yolks instead of cream for the sauce and I add peas for a little brightness. If you’re uncomfortable with raw egg yolks use pasteurized egg yolks instead. And don’t forget a glass of white wine to round things out!
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1⁄4 Pound, cut into 1/4 inch cubes
1⁄2 Cup (8 tbs)
Grated pecorino cheese
1⁄4 Cup (4 tbs)
Calories 759 Calories from Fat 295
% Daily Value*
Total Fat 33 g50.9%
Saturated Fat 12 g60.1%
Trans Fat 0 g
Cholesterol 230 mg
Sodium 1312.5 mg54.7%
Total Carbohydrates 90 g30.1%
Dietary Fiber 1.5 g6.1%
Sugars 1.8 g
Protein 30 g59.9%
Vitamin A 18%
Vitamin C 10%
*Based on a 2000 Calorie diet
Cook pasta according to package directions. Meanwhile, in a large skillet over medium-high heat, heat olive oil. Add pancetta and cook until golden, stirring occasionally, about 2 minutes. Drain all but 1 tablespoon of fat from the skillet.
Add frozen peas to a colander. When pasta is cooked, reserve 1 cup of the pasta water, then drain pasta in the colander, pouring over peas to defrost peas.
Shake colander to remove excess water then add pasta and peas to the skillet with the pancetta. Toss well.
In medium bowl, combine egg yolks, 1/3 cup of the pasta water and cheese and beat with a fork to combine. Add to pasta and toss together until well blended. Season to taste with salt and pepper. If the pasta seems dry, add additional reserved water. Garnish with parsley. Makes 2 main dish servings.
Note: If you prefer not to use raw egg yolks, use pasteurized egg yolks instead.
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