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Name: Spaghetti Carbonara with Green Peas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 tablespoon Extra virgin olive oil; 2 large Garlic cloves lightly crushed; 6 ounces pancetta sliced 1/3 in thick & cut into 1-inch matchsticks; 3/4 cup Heavy cream; 3 large Egg yolks; 1/3 cup Parmesan cheese grated; 3/4 cup Baby Peas fresh or thawed frozen; 3/4 pound Spaghetti; Freshly ground pepper

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INGREDIENTS

1 tablespoon Extra virgin olive oil
2 large Garlic cloves ; lightly crushed
6 ounces pancetta ; sliced 1/3 in thick & cut into 1-inch matchsticks
3/4 cup Heavy cream
3 large Egg yolks
1/3 cup Parmesan cheese grated
3/4 cup Baby Peas ; fresh or thawed frozen
3/4 pound Spaghetti
Freshly ground pepper

INSTRUCTIONS

1. Bring a large pot of water to a boil. In a large, deep skillet, heat the oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Discard the garlic. Add the pancetta to the skillet and cook over moderately high heat, stirring occasionally, until golden and crisp and the fat has been rendered, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl.

2. Pour off all but 2 tablespoons of the fat from the skillet. Add the cream and scrape up any browned bits from the bottom of the skillet, then pour into a medium bowl. Whisk in the egg yolks and 1/3 cup of the Parmesan cheese.

3. Add salt to the pot of boiling water. Add the baby peas and cook just until tender, about 1 minute. Using a slotted spoon, transfer the cooked peas to a bowl.

4. Add the spaghetti to the boiling water and cook until al dente; drain. Return the pasta to the pot and add the cream mixture, pancetta and peas. Season with salt and pepper and toss until the sauce coats the spaghetti. Transfer to bols and serve immediately with the remaining Parmesan.

NOTES

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Spaghetti Carbonara with Green Peas

1 tablespoon Extra virgin olive oil
2 large Garlic cloves lightly crushed
6 ounces pancetta sliced 1/3 in thick & cut into 1-inch matchsticks
3/4 cup Heavy cream
3 large Egg yolks
1/3 cup Parmesan cheese grated
3/4 cup Baby Peas fresh or thawed frozen
3/4 pound Spaghetti
 Freshly ground pepper

3.  Add salt to the pot of boiling water. Add the baby peas and cook just until tender, about 1 minute. Using a slotted spoon, transfer the cooked peas to a bowl.

4.  Add the spaghetti to the boiling water and cook until al dente; drain. Return the pasta to the pot and add the cream mixture, pancetta and peas. Season with salt and pepper and toss until the sauce coats the spaghetti. Transfer to bols and serve immediately with the remaining Parmesan.

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Nutrition

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Serving Size: 1 Serving (2039g)
Recipe Makes: 1 Servings

Calories: 5673
Calories from Fat: 4191 (74%)

Amt Per Serving		% DV

	Total Fat 465.7g	621 %
	Saturated Fat 172g	860 %
	Monounsaturated Fat 201.5g
	Polyunsanturated Fat 67.4g
Cholesterol 15372.4mg		4730 %
Sodium 3847.5mg		133 %
Potassium 3346mg		88 %
Total Carbohydrate 126.6g		37 %
	Dietary Fiber 9.1g	36 %
	Sugars, other 117.5g
Protein 244.3g		349 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5673

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