Green Pea Carbonara
When in doubt about your dinner plans, give peas a chance. This green veggie plays a starring role in this gourmet carbonara dish. Give it a twirl tonight!
Ingredients
For 0004 Serving(s)
Recipe
- 1 1/2 cup(s) frozen peas, thawed
- 1 egg
- 2 egg yolks
- 1/4 cup(s) fresh Parmesan cheese, grated
- 1/8 cup(s) fresh Parmesan Cheese, for serving atop pasta
- 1/8 cup(s) whole milk
- 1/10 cup(s) butter
- 1/4 teaspoon(s) salt, to taste
- 1/2 teaspoon(s) fresh ground pepper, to taste
- 4 ounce(s) pancetta, cubed
- 2 garlic cloves, chopped
- 1 medium sweet onion, chopped
- 16 ounce(s) rigatoni, dry
Directions
- In a food processor or blender, blend peas, egg, egg yolks, cheese, milk and butter on high sped until smooth and creamy. This can take about 30 seconds or so. Add salt and pepper.
- In a warmed skillet, brown pancetta over medium-high heat. Add onions and garlic and cook until soft and tender.
- Cook pasta as per instructions on the box. Cook until al dente or until desired tenderness. Once cooked drain, keeping 1/2 cup of pasta water on reserve.
- Add cooked pasta to the warmed skillet and cook with onions, pancetta and garlic for about 1-2 minutes.
- Pour in pea sauce over pasta. stirring frequently so that egg does not cook, if too thick add reserved pasta water a little at a time to thin out the sauce.
- Serve with more fresh Parmesan cheese.