Today, many of my blogging friends and I are participating in #eatseaonal, a campaign to inspire fresh, flavorful, meals around the country. We figure if the recipe is seasonal it’s better for you with fresher ingredients and its also better for your pocket book because seasonal ingredients are often the ones at the best prices. My recipe for you is Fresh Pea Carbonara. I use fresh spring peas with pasta in a traditional Italian Carbonara style (a pasta dish made with eggs, cheese, bacon, and black pepper). It’s terribly simple (30 minutes tops!) and perfectly Spring green with all of the familiar flavors of Carbonara.
![Fresh Pea Carbonara Pasta Recipe (1) Fresh Pea Carbonara Pasta Recipe (1)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
I’ll let the photos speak for themselves for this recipe and move on to a story I simply can’t skip. For more seasonal recipes, please see the links at the base of this post.
![Fresh Pea Carbonara Pasta Recipe (2) Fresh Pea Carbonara Pasta Recipe (2)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
My Trip to the ICU
Yes, you read that right. I ended up in the ICU last weekend. My normal self wants to down play this and tell you that it was no big deal and I’m fine but my husband keeps reminding me (and with good reason) that I was in the I. C. U. !! So, in effort to put my true self forward, I’ll give you more details.
![Fresh Pea Carbonara Pasta Recipe (3) Fresh Pea Carbonara Pasta Recipe (3)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
It all started with some sort of virus that Everett caught from a friend. I then caught said virus which wiped me out all day last Saturday. Late in the evening I started breaking out in hives and after taking a good amount of benedril, in efforts for a cheap home remedy, Josh and I finally decided I needed to go to the ER.
Long story short, the hives angrily spread all over my body and into my mouth causing my tongue to swell. What usually comes after this, when you have a reaction similar to this one, is that the swelling continues down your throat causing your throat to swell and prevent breathing. I arrived just in time to the hospital to get set up on an IV for the reaction to halt so I could continue breathing as normal. Praise GOD!!!
![Fresh Pea Carbonara Pasta Recipe (4) Fresh Pea Carbonara Pasta Recipe (4)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
I spent the night and next day in ICU recovering and stabilizing. No answers yet as to why this allergic reaction occurred but the whole situation left me pretty shaken up. All week I couldn’t help but contemplate the fragility of life, taking in every sweet moment with my family and thanking God for his mercy. I completely take for granted my good health and ability to eat whatever whenever with no consequences (except a few lbs here and there). Now, I’m eating more bland foods until I can get in to see an allergist and have really be grateful for every bite and every meal I’ve had without getting sick. A good friend reminded me of a verse that I couldn’t get out of my head all week.
But thebrother of humble circ*mstances is to glory in his high position; and the rich manis to gloryin his humiliation, becauselikeflowering grass he will pass away. – James 1:9-10
Though I wouldn’t consider myself rich by any means, in relation to the rest of the world, I know I am the rich one in this metaphor. So, I have something to boast in today, my fragility. While God is all powerful, I, in my humanness, am bound by weakness in my body and mind. Simply put, Today is a gift – this is something I am more truly understanding now.
![Fresh Pea Carbonara Pasta Recipe (5) Fresh Pea Carbonara Pasta Recipe (5)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
This beautiful bright pasta is the perfect reminder of life. The food, which was once alive, we eat to sustain our life. But even more than that, I’m claiming that God is the true sustainer of life. I am all the more grateful for every meal and every moment shared.
![Fresh Pea Carbonara Pasta Recipe (6) Fresh Pea Carbonara Pasta Recipe (6)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Here are the beautiful Spring recipes that you’ll find floating around the web today!
![Fresh Pea Carbonara Pasta Recipe (7) Fresh Pea Carbonara Pasta Recipe (7)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Pea Pancakes with Tzatzikiby Kitchen Confidante
Miso Roasted Mushrooms with Fresh Herbs by Floating Kitchen
Spicy Avocado Pesto Pasta by Well Plated
Sour Cream & Ramp Gnocchi with Sautéed Kale and Crispy Bacon by Simple Bites
Rhubarb, Apple & Pecan Crisp {Low Sugar} by Cookin’ Canuck
Shaved Asparagus, Pea and Bacon Pizza by Completely Delicious
Roasted Carrots with Fresh Sorrel by Project Domestication
Thai Quinoa Saladby Foodie Crush
Simple Santa Fe Rice with Cilantro and Garlic by Bless This Mess
Fresh Pea Carbonaraby VintageMixer
A Spring take on Carbonara Pasta with fresh green peas.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American, Italian, Pasta
Ingredients
- 2 cups fresh green peas (you may also use frozen), divided
- 1 large egg
- 1 egg yolk
- 1/4 cup Parmesan, grated (1 ounce), plus more for serving
- 1/4 cup half and half or cream
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 4 ounces of pancetta or bacon, cubed
- 1/2 medium yellow onion, chopped
- 1 package pasta
Instructions
Steam the peas until they are tender (about 5 minutes). Set aside to cool. In a blender or food processor, blend, 1 1/2 cups of the cooked and cooled peas, egg, egg yolk, cheese and half & half until smooth. Season with salt and pepper.
In a large skillet over medium high heat, cook pancetta or bacon until browned (about 6-8 minutes). If using bacon, cook slightly longer and drain excess fat. Add onions and cook until soft, another 5 minutes.
Cook pasta according to package instructions until tender but still firm to the bite. Drain, reserving 1/2 cup pasta liquid. Add pasta and extra peas (1/2 cup) to the skillet with onions and pancetta and toss. Remove skillet from heat and add pea sauce. Toss quickly to avoid the eggs from scrambling. Add the reserved pasta water as needed to thin out the sauce (I use all of the 1/2 cup).
Transfer to serving bowls and top with extra Parmesan.
![Fresh Pea Carbonara Pasta Recipe (9) Fresh Pea Carbonara Pasta Recipe (9)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
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Dinner, One Dish Dinners, Spring
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FAQs
Like Cacio e Pepe, Pasta alla Gricia and Bucatini all'Amatriciana, Pasta alla Carbonara is a traditional pasta dish that originated in Rome and remains popular there today. This version of pasta alla carbonara isn't totally authentic because it's lightened up with the addition of fresh peas.
What is the golden rule of cooking a carbonara? ›
Whisk Like You Mean It
You're using more egg yolks than whites here, which is what makes carbonara so rich and luxurious. But there's still two eggs-worth of whites in there. Whisking your eggs so that the whites are completely incorporated into the yolks will give your sauce a more uniform texture.
What should not be added to carbonara? ›
What not to put in Spaghetti Carbonara? Don't put garlic, cream, milk or butter. It is not needed. It is fine if you want to make a dish with those ingredients, but if you want to learn how to make this dish correctly, use only pecorino, eggs/egg yolks, black pepper, guanciale, and pasta water.
Can you use fresh pasta for carbonara? ›
da Enzo actually sells its dried pasta online, but as it's often sold out, we usually go through the trouble of making fresh pasta when we want carbonara. It's more simple than I imagined to make your own pasta, and you don't even really need any special equipment!
Why do restaurants put peas in carbonara? ›
Crispy pancetta is a traditional ingredient in a carbonara, and its rendered fat adds salt and flavor to the dish. While less traditional, sweet peas add brightness and balance the pork in this recipe. This carbonara comes together quickly, so it's important that your ingredients are prepped before you begin cooking.
Why no garlic in carbonara? ›
Because in the traditional recipe there is no garlic, if you add it you will lower quality of a very good food. Why is there no garlic in carbonara? Because it's an Italian dish, not an Italian-American dish, and Italian cooking does not use garlic as heavily as Italian-American cuisine.
Do Italians put cream in pasta carbonara? ›
The Italian version doesn't use cream or ham. It is made with pancetta (pork belly meat that is salt cured, also referred to as Italian bacon), Parmigiano Reggiano or pecorino romano cheese, eggs, and black pepper—called the basics.
How does Gordon Ramsay make carbonara sauce? ›
Gordon Ramsay Carbonara Recipe - TheFoodXP
- Meat. • 80 g Streaky bacon.
- Produce. • 2 cloves Garlic. • 2 Mushrooms. ...
- Refrigerated. • 2 Egg yolks.
- Canned Goods. • 1 Chili.
- Pasta & Grains. • 125 g Spaghetti, Dried.
- Baking & Spices. • 1 Salt and black pepper.
- Oils & Vinegars. • 1 tbsp Olive oil.
- Dairy. • 1 1/2 tbsp Creme fraiche.
Do you put raw egg in carbonara? ›
What distinguishes carbonara from other pasta dishes is its technique of combining eggs, hard cheese, cured pork, and black pepper into a rich, silky sauce. This recipe calls for raw eggs that are gently cooked by the hot sauce. If you prefer, you can use pasteurized eggs instead.
What vegetables go well in carbonara? ›
We've added fresh mint, peas and broccoli to give this Italian classic a summery twist. There's no weeknight dinner more comforting than creamy, cheesy carbonara. We've added fresh mint, peas and broccoli to give this Italian classic a summery twist.
The carbonara sauce in pasta primarily consists of egg yolks. Achieving a smooth and creamy consistency is often the most challenging step. Since the raw egg yolks have to be mixed with the pasta, you have to make sure to add the egg yolks to the pasta OFF the heat so the eggs don't scramble.
How do you keep carbonara from scrambling? ›
Using a large mixing bowl and setting it over the boiling pasta water to create a makeshift double boiler helps prevent you from accidentally scrambling the eggs.
What kind of cheese is good in carbonara? ›
Pecorino Romano: This aged sheep's cheese is always traditionally used in the Roman pastas, and its salty, grassy, earthy flavor is absolutely delicious in carbonara. That said, if Pecorino is unavailable at your local grocery store, you can use Parmesan as a non-traditional substitute.
Is carbonara better with fresh or dry pasta? ›
This makes fresh pasta ideal for delicate sauces that use melted butter or whole milk as a base, like alfredo or carbonara, which are magnificent with fresh pastas like tagliatelle, pappardelle, and fettuccine.
What is the best pasta for carbonara? ›
Carbonara is almost always served with spaghetti or linguine, but you can use whatever pasta you prefer. For a more unusual take on carbonara, try spinach fettuccine tossed with warm pasta and fresh baby spinach; you'll get a vibrant, beautiful dish with some additional health benefits.
Does carbonara have to have peas? ›
Adding peas to a carbonara is by no means classically Italian, though the combination of black pepper, pancetta, and peas is. I barely cook the peas—a quick blanching in the pasta cooking water right before you pull the pasta is all it takes.
What are the ingredients in traditional Italian carbonara? ›
Carbonara is made with guanciale (cured pork), eggs, Pecorino Romano cheese, spaghetti pasta, and lots of black pepper. Italians don't add extra ingredients like cream, milk, garlic, or onions. Try this recipe if you want to make an authentic, creamy carbonara that comes straight from Italy, where I live.
What does a traditional carbonara contain? ›
The ingredients are simple—just spaghetti (or another long pasta), and the carbonara is made with pancetta or bacon, eggs, Parmesan, a little olive oil, salt and pepper. The silky carbonara sauce is created when the beaten eggs are tossed with the hot pasta and a little fat from the pancetta or bacon.
Are peas used in Italian cuisine? ›
Pasta and peas is a classic Italian dish and true Italian cooking thanks to its simplicity. Let's start with the star of this dish, the peas! Peel the pods of the peas one by one and pile them into a large bowl. After prepping the peas, finely chop ½ brown onion and put it to the side.