This pasta carbonara makes a great weeknight dinner since it’s easy, delicious, creamy, and super fast to make.
Ingredients
454 gm
Pasta, Penne, dry
1 tbsp
Salt
(kosher)
6 thick slice
Bacon
(diced)
1/2 medium
Yellow onion
(finely diced)
1 clove(s)
Garlic
(minced)
1/4 cup
Heavy cream, 38% M.F.
1 cup
Frozen green peas
(frozen)
1/2 tsp
Black pepper
(ground)
1/4 tsp
Nutmeg, ground
(ground)
1/4 tsp
Red pepper flakes
(crushed)
1 medium
Egg
(yolk, beaten)
1 green onion (stem)
Green onion
(sliced, for garnish)
1/2 cup
Parmesan cheese, grated
(for garnish)
Instructions
Fill a deep pot with water and 1 tbsp. salt and bring to a boil over high heat. Add the noodles and cook until al dente (almost all the way cooked), about 8-10 minutes.
While the water is heating to a boil for the noodles, heat a large fry pan over medium-high heat. Add the diced bacon and cook until almost fully cooked. Add the diced onion and cook until tender, about 5 minutes. Add the garlic and cook for one minute, until fragrant.
Add the cream and peas and stir to combine.
At this point, the noodles will likely be ready. Using a slotted spoon, transfer the cooked noodles into the bacon and onion mixture. Don’t drain the noodles – you want some of the water to transfer with the noodles.
Turn off the heat on both pans. Add the egg yolk to the noodle mixture and stir quickly. Be careful not to let the egg sit on the bottom of the pan where it is the hottest as this might cause it to scramble. You want to coat the noodles as quickly and as evenly as possible with the egg as it cooks from the heat.
Garnish with sliced green onions and parmesan and serve.
