Day 322: Pasta Carbonara with Peas

Carbonara+with+peas Day 322: Pasta Carbonara with Peas

We haven’t gone grocery shopping yet. No one showed up to bring me a latte and Danish with my paper this morning. Or salmon eggs Benedict, or waffles with maple-pecan butter and berry compote and whipped cream. By dinnertime my bed still wasn’t made and my stomach was growling so loud Lou growled back.

The only problem with Christmas in November is going home afterward. You expect me to eat Shreddies for breakfast?? With one percent milk??

So we still didn’t have anything in the fridge at the end of the day. But we always have spaghetti, and Mike brought eggs home from my sister’s when he went to pick up Lou. And there was Parmesan, and half a pack of frozen bacon in the freezer, and of course peas.

I meant to eat only light and vegetarian food this week; it turns out I have to wean myself. On the upside I have only had one mini Oh Henry and one Reese’s Peanut Butter Cup today, which is fairly outstanding. (Damn post-Halloween sales. $1.69 for a box of 50?!)

I’ve made pasta carbonara already this year – it’s easy enough to do without a recipe. I hacked a couple inches off one end of the frozen bacon and threw it in a pan to work its way undone while the pasta boiled. Then stirred 3 eggs in a bowl and pulled out some Parmesan. When the pasta was almost done I dumped some peas right into the water with it to cook for the last few minutes.

When the pasta was done I drained it, saving some of the cooking water, then put it back on the stove and tossed in the egg and Parmesan cheese with tongs. (You can then add a bit of the water to lubricate it a bit if you want your carbonara saucier instead of drier.) Added back the bacon and sprinkled the lot with pepper. Done like dinner.

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November 17 2008 10:29 pm | pasta

11 Responses to “Day 322: Pasta Carbonara with Peas”

  1. sally on 17 Nov 2008 at 10:39 pm #

    I had a boyfriend in college who made this dish for me frequently. He had lived in Italy for 2 years right before we met and he could make a good spaghetti carbonara. Delicious memories.

  2. kris on 18 Nov 2008 at 12:46 am #

    is the texture to this like scrambled eggs? i’ve never had carbonara before. It looks delicious but i’m a bit leery of the eggs just poured over the hot pasta to cook it? i guess i’ll try it. glad u had fun in jasper!

  3. Emma on 18 Nov 2008 at 2:52 am #

    Mmmm, what is it about the whole pasta, bacon, peas and cheese combination that makes it so right? This was my favourite meal that my mum used to make when I was little – after seeing your picture I think I’m going to have to make it tonight. Thanks!

  4. Lana on 18 Nov 2008 at 5:55 am #

    This is my favourite “no groceries, need comfy food” meal. AND one of the things that the whole family will eat.
    Your photo makes it look SO good.

  5. JulieVR on 18 Nov 2008 at 6:24 am #

    The heat of the pasta cooks the eggs. You eat cookie dough through, right? and runny fried or poached eggs? ;)
    If you’re leery, put the pot back on the burner and turn it on low, and toss it around – this will cook the eggs more thoroughly if you want – and give you a drier carbonara.

  6. Mrs. M on 18 Nov 2008 at 7:49 am #

    Mmmmm….comfort food. Yum! Thanks!

  7. Theresa on 18 Nov 2008 at 11:59 am #

    To me this is the perfect casserole without the hassle of turning on the oven. I love this dish! Have you ever experimented with fresh herbs in it?

  8. Dana mccauley on 18 Nov 2008 at 3:46 pm #

    I, too, didn’t grocery shop today and dinner was rather sub-par. Must. Be. A. Good. Mother. Tomorrow.

  9. A on 18 Nov 2008 at 4:42 pm #

    never have i added peas. i’m a bit of a traditionalist.
    You havn’t had Carbonara until you’ve eaten it at Ricardo’s in Rome. It’s breakfast in a bowl. Oh great, now I’m freak’n starving!

  10. Pips on 18 Nov 2008 at 7:05 pm #

    Don’t worry Kris, I was really leery too before I tried it but now it is a favorite at my house. I thought it would be like runny scrambled eggs but it’s not… the eggs just make a lovely sauce. Go for it!
    I always whisk a pinch of red pepper flakes into the eggs… gives it a tiny kick.

  11. Swiss Chard & Sweet Potato Gratin | dinner with Julie on 16 Nov 2009 at 7:01 pm #

    […] One Year Ago: Pasta Carbonara with Peas […]

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