Great for those times when you have a little leftover bacon or cream in the house just waiting to be used up. This carbonara is lighter than most, but just as wonderful, and the peas add a nice bright note. (from Jamie Oliver)
1 lb farfalle pasta
1 egg
7 tablespoons heavy cream
kosher salt and black pepper
8-10 slices of bacon, roughly chopped
1 cup of frozen peas
1/2 cup grated parmesan cheese, plus more for serving
Bring a large pot of salted water to boil and add the farfalle. When you have about 3 minutes left on the pasta time, add the peas. Drain, making sure to reserve some of the cooking water, and return to the pot.
Meanwhile, cook the bacon until crisp, then blot on paper towels and set aside. Whisk egg and cream together in a bowl, then add salt/pepper to taste.
Stir the bacon into the pasta and peas right after the pasta is drained. Quickly add cream mixture and toss with the pasta, then add a little of the cooking water and the parmesan and toss again. Serve immediately.
*The original recipe called for a few sprigs of fresh mint, chopped. I didn't have any so I skipped it, but I'll try adding at the end next time.
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