Green Pea Carbonara

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 1/2 cups frozen peas, thawed
• 1 large egg
• 2 large egg yolks
• 1 ounce parmesan cheese, grated plus more for serving
• 1/4 cup heavy cream
• 1/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 4 ounces pancetta or 4 ounces bacon, cubed
• 1 medium onion, chopped
• 1 lb rigatoni pasta

Recipe

• 1 in a blender or food processor, blend peas, egg, egg yolks, cheese and cream on high speed until smooth, about 30 seconds. add salt and pepper.
• 2 in a large skillet over medium heat, cook pancetta until browned, 6 to 8 minutes (if using bacon, cook for slightly longer or until beginning to crisp then drain excess fat from pan). add onions and cook until softened, another 5 minutes.
• 3 cook pasta according to package direction until just tender and still firm to the bite. drain, reserving 1/2 cup of the pasta water. add pasta to skillet and toss with onions and pancetta for 1 to 2 minutes. remove skillet from heat, stir in pea mixture, working swiftly and vigorously so egg does not scramble. if sauce is too thick, mix in reserved pasta water, a little at a time. transfer to serving bowls and top with more parmesan cheese. serve.