Pasta Carbonara with Peas for Two

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 430.9
  • Total Fat: 17.1 g
  • Cholesterol: 118.9 mg
  • Sodium: 427.1 mg
  • Total Carbs: 50.3 g
  • Dietary Fiber: 4.2 g
  • Protein: 15.7 g

View full nutritional breakdown of Pasta Carbonara with Peas for Two calories by ingredient


Introduction

Adapted from Rachel Ray's recipe. Adapted from Rachel Ray's recipe.
Number of Servings: 2

Ingredients

    4 oz Vermicelli
    1 1/4 oz Pancetta, cut into stripes
    1 tbsp Olive Oil
    2/3 cup Frozen Peas
    Pinch Red Pepper Flakes
    1/8 cup White Wine
    3 cloves Garlic, minced
    1 Egg Yolk
    1 tbsp Parmesan, grated
    1 tbsp Pecorino Romano, grated
    1/4 cup Pasta Water
    Black Pepper to taste

Directions

Boil vermicelli in well seasoned water per package directions. Sauté pancetta until brown and crispy. Heat olive oil in skillet, add red pepper flakes, garlic and peas, cook until garlic becomes fragrant and lightly golden brown and peas are heated through. Whisk together egg yolk and cheeses. While whisking egg/cheese mixture slowly add in pasta water, when well mixed add in white wine. Drain pasta and add to skillet with garlic and peas, toss. Add pancetta. Over low heat add in egg mixture, mix thoroughly until sauce is thickened. Season with pepper to taste. Serve immediately.

Number of Servings: 2

Recipe submitted by SparkPeople user PRKYGTH.