Recipe Background
Ah, Authentic Pasta Carbonara! Can't you just hear that zippity, classic Italian jazz playing already? If not, you should definitely crank it up as you whip together this bouncy pasta that's twirled with fresh peas, crispy bacon, and salty Parmigiano-Reggiano with a citrusy hint. It's light yet filling and will certainly have you dancing to a new beat. So, get in the spirit, pour yourself a glass of something sparkling, and enjoy scooping up this Authentic Pasta Carbonara!
Ah, Authentic Pasta Carbonara! Can't you just hear that zippity, classic Italian jazz playing already? If not, you should definitely crank it up as you whip together this bouncy pasta that's twirled with fresh peas, crispy bacon, and salty Parmigiano-Reggiano with a citrusy hint. It's light yet filling and will certainly have you dancing to a new beat. So, get in the spirit, pour yourself a glass of something sparkling, and enjoy scooping up this Authentic Pasta Carbonara!
Ingredients
- 1 (1-pound) package spaghetti or linguine
- 6 bacon strips chopped
- 1 cup fresh or frozen peas
- 2 tablespoons lemon juice
- 1 1/2 teaspoons lemon zest grated
- 2 large eggs lightly beaten
- 2 tablespoons fresh parsley minced
- 1/2 cup Parmigiano-Reggiano cheese grated, plus more, to taste
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- In a large saucepan, cook the pasta to al dente, according to the package directions.
- Drain the pasta, reserve the pasta water, and set aside. Keep the pasta warm.
- In the same pot, cook the bacon strips, stirring occasionally, over medium heat until they are crisp.
- Add the peas to the bacon and cook until they are just heated through.
- Add the cooked pasta to the pot and toss to combine.
- Stir the lemon juice, the lemon zest, the eggs, the parsley, the Parmigiano-Reggiano cheese, the salt, and the pepper into the pasta mixture in small intervals, adding the reserved pasta water as needed, until the sauce reaches your desired consistency.
- Serve the carbonara with the extra cheese.
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