Pasta Carbon with Peas & Asparagus. This pasta carbonara recipe—based on the Roman dish of spaghetti, eggs, and cheese—is simple to make and satisfying to eat. Stir in the reserved egg-cheese mixture, reserved pancetta and pan drippings, peas, measured pepper, and just enough pasta cooking water to make the mixture creamy. Try this Pasta Carbonara with Peas recipe, or contribute your own.

In bowl, whisk together Large eggs, egg white, Parmesan, salt and pepper; set aside. Pasta Carbonara with peas may be a cardinal sin to some, but for me, it is a beautiful twist on a modern classic. Delicious sweet explosions of garden peas make a wonderful addition to an otherwise traditional pasta carbonara. You can cook Pasta Carbon with Peas & Asparagus using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Pasta Carbon with Peas & Asparagus

Prepare 16 oz. of Spaghetti or noodle of choice, 1/4 cup pasta water.
It's 2 of large cloves garlic, minced.
Prepare 1/4 cup of butter.
It's 1 cup of 1/2 and 1/2.
It's 1/2 teaspoon of salt.
It's 3/4 cup of finely grated parmesan.
It's 1 teaspoon of cracked pepper.
Prepare 12 oz of bacon, cooked, crumbled.
You need 1/2 of onion, diced.
It's 1-2 cups of chopped asparagus tips.
Prepare 1 cup of frozen peas.

How to make pea and prosciutto taglierini pasta When the pasta is cooked, transfer the pasta with a slotted spoon or large sieve directly from the pasta pot to the pan with the bacon. Do not drain the pasta first; you want some of the pasta water in the dish. Add the peas to the hot pasta water to blanch.

Pasta Carbon with Peas & Asparagus step by step

Put salted water on to boil for pasta.
Cook bacon until crispy, set aside. Crumbles or chop when cooled. Reserve 2 tablespoons of bacon grease in pan.
In a medium sauce pan melt butter on low and add garlic, cook on low heat for 5 minutes to infuse.
Add 1/2 and 1/2 to sauce pan with butter and garlic and bring up to warm. Add parmesan, salt pepper. Keep on low, stir occasionally until creamy.
Put pasta in boiling water and cook suggested time.
Add onions and asparagus to bacon grease and saute until tender, add peas and saute until warmed through.
Drain pasta and return to pot, reserve 1/4 cup of pasta water.
Add sauce and pasta water to pasta stir in vegetables and bacon.

This is Angela Hartnett's taken on an Italian classic, Carbonara. This is a simple recipe perfect for the midweek. Cook according to the packet instructions, until the pasta is al dente. Recipe for Pasta Carbonara with Peas and Pork Belly from Chef Fabio Viviani. Easy Refrigerator Dill Pickles take only a few minutes to make.