Lindsay Landis, Taylor Hackbarth

Green Pea Carbonara

Creamy Pasta with Pancetta

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
Breakfast for Dinner
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

  1. 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.
  2. 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