Spring Pea Carbonara

Mike Garten

Yields:

Total Time:

40 mins

Add a fresh bite to this garlicky pasta dish with frozen peas and crispy bacon.

Advertisement - Continue Reading Below

Ingredients

1. Step 1Prepare pasta dough and long noodles using tagliatelle attachment as directed.
2. Step 2Bring large pot of water to a boil; add 1tablespoon salt.
3. Step 3Meanwhile, cook pancetta in 1 tablespoon oil in large skillet until crisp, 8 to 10 minutes. Using slotted spoon, transfer to paper-towel-lined plate. Wipe out skillet. Heat remaining tablespoon oil on medium. Add garlic and bread crumbs, toss to coat in oil, then cook until golden brown and crisp, 3 to 4 minutes. Transfer to bowl and toss with parsley.
4. Step 4Once pancetta is cooked, cook pasta to al dente, 3 to 4 minutes, adding peas during last minute of cooking; reserve 1 cup pasta cooking water, drain pasta and return to pot.
5. Step 5In medium bowl, whisk eggs and Parmesan. Toss into cooked pasta to coat, adding reserved liquid 1 tablespoon at a time to make a creamy sauce. Fold in pancetta and 1/2 teaspoon pepper. Serve with Parmesan and garlic crumbs.