Quick Carbonara with Pancetta and Peas
Ingredients
- 200g pancetta cut into little cubes
- 3 cloves garlic
- 6 egg yolks (freeze the whites for meringue)
- 125g finely grated Parmesan
- half cup pasta water
- 500g spaghetti
- 300g frozen peas, defrosted
- parsley and extra Parmesan to garnish
Preparation
Cook the pasta in a large bowl of salted water. Before you drain the pasta, reserve half a cup of pasta water. For the last two minutes of the pasta cooking time add the peas and drain it all together
While the pasta is cooking put the pancetta in a dry pan and cook till all the fat renders out. I usually pour out most of it but keep a little for flavour
Put the egg yolks in a bowl and whisk using a fork. Add the Parmesan and combine well. Add the pasta water and whisk together well
When you’ve drained the pasta and peas, pour it straight into the pan with the pancetta and turn off the heat
Now add the egg and Parmesan mix to the pan and very quickly using two forks mix it though all the pasta. The heat from the pasta will cook the egg
Season with freshly ground black pepper, garnish and serve
Notes
This carbonara variation omits cream and adds peas for sweetness
Freeze leftover egg whites for making meringue
