Simple Springy Carbonara
"The addition of sugar snap peas brings seasonal flavor (and sneaks extra veggies) into this classic pasta dish. It's from a local grocery story magazine."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (167.6 g)
- Calories 548.7
- Total Fat - 12 g
- Saturated Fat - 4.1 g
- Cholesterol - 126.6 mg
- Sodium - 360.1 mg
- Total Carbohydrate - 96 g
- Dietary Fiber - 0.1 g
- Sugars - 51.3 g
- Protein - 18.9 g
- Calcium - 174.2 mg
- Iron - 2.8 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In small bowl, whisk eggs and 1/2 cup cheese. Set aside at room temperature.
Step 2
In large pot of salted water, bring to a boil, add pasta and cook until almost done, about 8 minutes. Add sugar snap peas and cook until pasta and peas are done, about 4 minutes longer. Reserve 1/2 cup pasta water before draining.
Step 3
Meanwhile, in large skillet over medium heat, cook bacon until brown and crispy (safe internal temp. 145°F). Remove bacon from skillet and chop. Reserve excess fat in skillet.
Step 4
Add garlic to same skillet and cook until fragrant, about 1 minute.
Step 5
Reduce heat to low and add pasta with pea. Add egg mixture, stirring to combine and cook (safe internal temp. 160°F). Use reserved pasta water to reach desired consistency.
Step 6
Season with salt and pepper, to taste, and garnish with parsley and additional Parmesan. Serve immediately, refrigerating any leftovers.
Tips
No special items needed.
2 Reviews
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