Name: Carbonara Pasta with Bacon & Peas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American Italian
Ingredients: 500g / 1.1lbs spaghetti; 400g / 14.1oz of middle bacon, chopped into bite-size pieces; 1 cup frozen peas; 1½ cups pecorino, grated; 2 tablespoons mascarpone; 3 slices of canned anchovies, shredded; 3 pasteurised eggs, beaten; 5 cloves garlic, 3 pressed and 2 sliced; freshly cracked black pepper, to taste; sea salt flakes, to taste; arugula, for topping

Description

This is a modern version of carbonara pasta that uses mascarpone, anchovies and bacon. Topped with arugula and peas for extra nutrition, this meal comes together easily in under 30 minutes.

Ingredients

Scale

500g / 1.1lbs spaghetti
400g / 14.1oz of middle bacon, chopped into bite-size pieces
1 cup frozen peas
1 1/2 cups pecorino, grated
2 tablespoons mascarpone
3 slices of canned anchovies, shredded
3 pasteurised eggs, beaten
5 cloves garlic, 3 pressed and 2 sliced
freshly cracked black pepper, to taste
sea salt flakes, to taste
arugula, for topping

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Instructions

First, prep the ingredients. Chop up the bacon, mince and slice the garlic, grate the cheese and set out the rest of the ingredients.
Pour boiling water over the frozen peas with. Once defrosted, strain the peas and set aside.
Beat the eggs.
Cook the pasta in salted water until al dente. About 7 minutes. Reserve about 2 cups of pasta water.
Meanwhile, in a large chef pan (or a pot), dry fry the bacon until crispy then set aside.
Next, sauté the garlic in the bacon fat. Once golden, turn the fire off and return the bacon to the pan/pot.
Quickly transfer the hot pasta into the pan with the bacon fat, allowing any pasta water to drip in.
Chuck in the peas, anchovies and about ¾ of the cheese.
Add in the mascarpone.
Tip in the beaten egg and with tongs, lift the pasta up high to combine everything.
Stir in half a ladle of pasta water, or more if necessary, to create more sauce. You don’t want it too watery or too thick either.
Top with the remaining grated cheese and serve with some arugula and sea salt flakes to taste if you need more flavor.
Retain some of the pasta water. You’ll need it to reheat any leftovers.

Notes

To level up, use pancetta or else the original cured meat of choice known as Guanciale.

Be sure to use pasteurized eggs!

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Sauté
Cuisine: American Italian

Keywords: carbonara, carbonara pasta, pasta recipe, spaghetti recipe, carbonara with bacon and peas, modified carbonara pasta