Tonight my five-year-old daughter, Charlotte, updated her favourite food. What might this little girl’s most favourite food in the world be? This pea carbonara. Yup, it was that good.
I’ve both simplified and improved upon the original recipe (IMHO) which is good because Charlotte has now requested that we have this every week! Ha!
Pea CarbonaraPrint Recipe
- 300-500g (4-6 cups) pasta (I used tortiglioni) depending on how saucy you like your pasta
- (I used 500g this time, but will use less next time)
- one egg
- one egg yolk
- 25 g (1/4 cup) grated parmesan (more for garnish)
- 160g (nearly 1 cup) of uncooked pancetta or bacon (I used pancetta)
- half an onion, grated
- 450g (3 cups) frozen peas
- 1 spoonful of crème fraîche (or Greek yoghurt or sour cream)
- 1/4 teaspoon grated nutmeg
- salt and pepper to taste
in a large pot, drizzle a bit of olive oil over a medium heat. Cook the pancetta in the oil for a few minutes before adding the grated onion. Stir often. Remove from pot and set aside when finished.
while this cooks, place 225g (1.5 cups) of the frozen peas in a bowl and cover them with boiling water for a few minutes until thawed and warm
fill the (now empty) pot with boiling water to cook the noodles (the boiling water will not only help loosen the mess from cooking the pancetta, but will also pick up the flavour). Cook the noodles until they are al dente.
place warmed peas, egg, egg yolk, spoonful of crème fraîche, nutmeg, a spoonful of the pancetta/onion mixture, and grated parmesan into a food processor (or blender) and blend until smooth. Salt and pepper to taste.
once pasta is cooked, reserve 1/4 cup of the pasta water, and drain the rest
stirring constantly to prevent the eggs from scrambling, mix the pea mixture into the pasta until well combined. Mix in the reserved pasta water until the sauce has reached your desired consistency
add a few spoonfuls of peas and pancetta mixture to the top of each dish. Garnish with more grated parmesan cheese.