Name: Green Pea Carbonara
Total time: 40 min
Yield: Makes 4 servings
Ingredients: ¼ teaspoon salt; 1 large egg*; 1 ounce (¼ cup) grated Parmesan cheese, plus more for serving; 1½ cups frozen peas, thawed; ½ teaspoon freshly ground black pepper; 4 ounces pancetta or bacon, cubed; 2 large egg yolks; ¼ cup heavy cream; 1 pound rigatoni; 1 medium yellow onion, chopped

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

Breakfast for Dinner

By Lindsay Landis and Taylor Hackbarth

Published 2013

About

Tender peas cut the richness of this traditionally heavy sauce, giving it a subtle sweetness and gorgeous green hue. Splurge on good-quality pasta for this recipe; artisan pasta that has been extruded through a brass die has a unique surface texture, with plenty of nooks and crannies for the sauce to explore.

Ingredients

1½ cups frozen peas, thawed
1 large egg*
2 large egg yolks

Method

In a blender or food processor, blend peas, egg, egg yolks, cheese, and cream on high speed until smooth, about 30 seconds. Add salt and pepper.
In a large skillet over medium heat, cook pancetta until browned, 6 to 8 minutes (if using bacon, cook for slightly longer or until beginning to crisp, then drain excess fat from pan). Add onions and cook until softene