Carbonara with Peas is a creamy dish made with thick bacon pieces, garlic, Parmesan cheese, egg and Barilla® Collezione Bucatini for a simple, yet elevated, weeknight meal.
12 ounce box Barilla® Collezione Bucatini
1 cup frozen peas, defrosted
1/2 pound thick cut bacon (pancetta can be used)
3 garlic cloves, minced
4 eggs, reccomend pasteurized
1/2 cup reserved pasta water
1 cup parmesan cheese, shredded plus more for serving
Chop bacon into 1 inch slices.
In a small bowl, mix 4 eggs and 1 cup shredded parmesan cheese together.
Finely mince the garlic cloves.
Bring 4-6 quarts of water to a boil. Add salt and pasta.
Boil pasta for 7 minutes.
Timing is important with Carbonara so right when you put the pasta in to cook, add the bacon into a large preheated saute pan on the stove top. Cook the bacon for 5 minutes.
Add the peas to the bacon for 1 minute.
Push the bacon and peas to the side while you add the garlic. Let the garlic cook until it is aromatic (about 1 minute). Mix the garlic with the peas and bacon.
Immediately drain the pasta as it finishes it 7 minute cook time reserving half a cup of the pasta water for later. Place the drained pasta into the bacon pan and stir ingredients together for 1 minute.
Remove the pan from heat and add the egg mixture. Stir well and quickly. Add in the reserved pasta water as needed until you get a creamy consistency.
Serve with some fresh ground pepper and parmesan cheese on top.