Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pea Carbonara Pasta
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 534
- Total Fat
- 22 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 308 milligrams
- Sodium
- 842 milligrams
- Carbohydrates
- 58 grams
- Dietary Fiber
- 5 grams
- Sugar
- 6 grams
- Protein
- 25 grams
This pea carbonara pasta is a vibrant, spring-forward twist on the beloved classic. Small shell pasta is coated in the traditional creamy, egg-rich carbonara sauce, with the addition of a vivid green pea purée. Crispy pancetta adds salty depth, while the peas and leeks lend a garden-fresh lift that makes every bite feel lighter and livelier. It’s the kind of weeknight dinner that comes together quickly but tastes like a seasonal celebration: bright, balanced and perfect for welcoming warmer days.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 534
- Total Fat
- 22 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 308 milligrams
- Sodium
- 842 milligrams
- Carbohydrates
- 58 grams
- Dietary Fiber
- 5 grams
- Sugar
- 6 grams
- Protein
- 25 grams
Ingredients
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Directions
- Bring a large pot of salted water to a boil. Heat the olive oil in a large skillet over medium heat. Add the pancetta and fry until crisp, about 6 minutes; remove to a paper towel–lined plate. Pour off all but 2 tablespoons fat from the skillet.
- Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 1/4 cups cooking water, then drain the pasta.
- Add the leeks to the reserved pancetta fat and cook over medium heat until translucent, about 1 minute. Add the peas and cook until bright green, about 1 minute; turn off the heat. Remove 1/2 cup of the pea mixture to a blender; add 1/2 cup of the reserved cooking water and puree until smooth. Transfer to a medium bowl and add the whole eggs, egg yolks, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk until smooth.
- Add the pasta, pea-egg mixture, pancetta and 1/2 cup reserved cooking water to the skillet and stir to combine. Cook over low heat, stirring to avoid scrambling the eggs, until a creamy sauce forms, about 1 minute. Thin with more cooking water, 1 tablespoon at a time, if needed. Top with more Parmesan and pepper.
