Pea Carbonara from Closet Cooking

Spaghetti served in a creamy egg based sauce with bacon, fresh summer peas and Pecorino Romano cheese.

Servings: makes 2 servings

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
  • 1/2 pound pasta
  • 4 slices bacon, cut into 1/2 inch slices
  • 2 egg yolks
  • 2 tablespoons heavy cream
  • 1/4 cup pecorino romano or parmigiano reggiano (parmesan), grated
  • 1/2 cup peas (fresh or thawed frozen)
  • pepper to taste
  • 1 tablespoon mint, julienned
  1. Cook the pasta as directed on the package.
  2. Meanwhile cook the bacon in a pan until crispy and set it aside on paper towels to drain.
  3. Mix the egg yolks, heavy cream and pecorino romano in a large bowl.
  4. Drain the cooked pasta reserving some of the water.
  5. Mix the pasta, peas and bacon into the egg mixture adding pasta water as needed and season with pepper to taste.
  6. Serve garnished with grated pecorino romano and julienned mint.