Pasta Carbonara with Bacon and Peas

Pasta Carbonara with Bacon and Peas

by Pam on July 28, 2014

When I think of simple comfort food, I think of this dish. There’s something so comforting about this pasta with the salty bacon, creamy Parmesan cheese, and sweet pop of the peas. It takes less than 15 minutes to cook and tastes wonderful. My son loved this pasta while my daughter wasn’t a fan since she doesn’t care for pasta. My husband and I like extra black pepper on top when serving and we absolutely love this dish!

Prepare the sauce while the pasta is cooking. It is very important that the pasta is hot when adding the egg and Parmesan mixture, so that the heat of the pasta cooks the raw egg in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook, per instructions. Drain the pasta well, reserving 1/3 cup of the starchy cooking water to use in the sauce.

While the pasta is cooking, cook the bacon slices until crispy, about 3-5 minutes.  Remove the bacon and place on paper towels to drain. Chop into bits. Toss the garlic into the pan with bacon grease.  Side Note: My pan only had a teaspoon of grease since my bacon was pre-cooked so I added another teaspoon of olive oil to the pan. Sauté garlic for 45 seconds , stirring constantly.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon grease/olive oil/garlic. Beat the eggs and Parmesan together in a mixing bowl, stirring well. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, stirring quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Add the peas and bacon bits then season with lots of freshly cracked black pepper. Season with sea salt if needed then add fresh parsley, mix well. Place into serving bowl and serve immediately. Enjoy.

 



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Pasta Carbonara with Bacon and Peas




Yield: 4

Cook Time: 15-20 minutes



Ingredients:

1/2 lb spaghetti, cooked per instructions
5-6 slices of bacon (I used pre-cooked so there is less grease)
1 tsp olive oil, if needed
2 cloves of garlic, minced
1 egg
1/2 cup Parmesan cheese, finely grated
1/2 cup of frozen peas, thawed
Sea salt and freshly cracked pepper, to taste
2 tbsp fresh parsley, chopped

Directions:

Prepare the sauce while the pasta is cooking. It is very important that the pasta is hot when adding the egg and Parmesan mixture, so that the heat of the pasta cooks the raw egg in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook, per instructions. Drain the pasta well, reserving 1/3 cup of the starchy cooking water to use in the sauce.

While the pasta is cooking, cook the bacon slices until crispy, about 3-5 minutes. Remove the bacon and place on paper towels to drain. Chop into bits. Toss the garlic into the pan with bacon grease. Side Note: My pan only had a teaspoon of grease since my bacon was pre-cooked so I added another teaspoon of olive oil to the pan. Sauté garlic for 45 seconds , stirring constantly.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon grease/olive oil/garlic. Beat the eggs and Parmesan together in a mixing bowl, stirring well. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, stirring quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Add the peas and bacon bits then season with lots of freshly cracked black pepper. Season with sea salt if needed then add fresh parsley, mix well. Place into serving bowl and serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tyler Florence

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Green Tea Mochi Ice Cream – Is This Even Close?

What’s my favorite kind of recipe to post on Food Wishes? Any recipe that I’ve never tried before, and this green tea mochi ice cream is a perfect example. In the kitchen, there’s nothing quite like the thrill of having no idea what you’re doing.


I’ve had it many times in restaurants, and have always been fascinated by its unique combination of taste and texture, but I had an absolutely no clue how it was done. I basically still don’t, but regardless, this was my first attempt and I look forward to lots of criticism.

I probably should’ve done a little more research, but I glanced at a few recipes, and decided to just go for it. Remember, these early experiments can yield a lot of great experience, especially if it’s a totally failure. Happily, this wasn’t. All in all, I think it came out very well.

I went with green tea flavored mochi, and while I usually see it paired with green tea ice cream, I decided to go with plain vanilla, and really enjoyed how the subtle, aromatic bitterness of the tea plays off the sweetness of the ice cream.


By the way, if you don’t use the glutinous rice flour this will not work. You can’t substitute regular rice flour, as it doesn’t produce the same texture, or so I’m told. Anyway, let me know how I did, or more likely didn’t do; and I really hope you give it a try soon. Enjoy!


Ingredients for about 10 Green Tea Mochi Ice Cream Balls:
(I did 8, but there is enough to make a few more)
1/2 cup glutinous rice flour
pinch salt
1/2 cup cold water
2 tbsp sugar
1 tsp green tea powder (matcha)

10 small scoops ice cream of your choice (about 1 1/2 cups worth)

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