Servings:
6-8
Chef notes
This take on spaghetti carbonara swaps the eggs and cheese in the traditional dish for a creamy cashew sauce that tastes rich without being overly heavy.
Ingredients
- 1 cup bacon, cut into ½-inch cubes
- 1 cup English peas
- 1 pound pasta, preferably fettuccini
- 1 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- Sea salt
Sauce
- 1/2 cup raw cashews (not toasted)
- 2 cups water
- 2 shallots, finely diced
- 4 large cloves garlic, finely chopped
- 1 teaspoon salt
- 2 tablespoons olive oil
Preparation
Make the sauce: In saucepan or large sauté pan, sauté shallots and garlic until tender, 1-2 minutes. Add cashews, water and salt. Simmer 30 minutes, then purée in blender until smooth.
While the sauce cooks: Cook the pasta. Sauté diced bacon in pan until lightly brown. Drain excess fat. Add peas, red pepper flakes and sauce to the pan with the sauce, then toss with the pasta.
