IE 11 is not supported. For an optimal experience visit our site on another browser.

Fettuccine carbonara with peas

Servings:
Serves 4 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon eggs-scrambled
  • 4 ounce pancetta, guanciale or bacon-sliced thin and cut into strips or squares
  • 2 clove garlic-minced
  • 1 cup cooked peas
  • 1/2 cup chopped parsley
  • 1/4 cup vegetable or chicken stock or water
  • 2 tablespoon butter
  • 8 ounce fresh fettuccine

Preparation

Baking Directions:

Season the eggs with a pinch of salt, add oil to pan and add eggs and, with a spatula, fold the eggs to scramble until set, about 2-3 minutes.

Remove from pan into a bowl and set aside.

Place the oil in a large sauté pan with the pancetta, cook on medium to high heat, until pancetta is golden brown.

Add the garlic and cook until toasted golden brown.

Add the stock or water, peas and butter and cook until a glaze, about 2 minutes.

Cook fettuccine in lightly salted water for about 2-3 minutes.

Add pasta to peas and cook 30 seconds on high heat.

Add egg, parsley and adjust seasoning.

Place into 4 serving bowls and top with optional Parmigiano cheese.

Recipe Tags