I was all about that summer time swag all throughout May, but as soon as June hit, we’ve had nothing but rain, wind, and cold! So this week we’ve been forgoing ice cream and grilling for some heartier, stick-to-your-ribs comfort food. And this linguini carbonara with peas totally hits the spot.
Spaghetti is the traditional pasta used for carbonara, as is guanciale or pancetta. But I prefer to use smokey American bacon, and linguini is just what I happened to have on hand. Switch it up and use another cured meat if you want, or keep it super traditional. Either way, you win. This dish is a knock-out every time.
- 1 teaspoon olive oil
- 4 slices thick sliced bacon (about 1/4 lb)
- 1 clove garlic, peeled
- 3/4 lb pasta
- 3 large eggs, preferably at room temperature
- 1 cup finely grated Pecorino Romano or Parmesan cheese, plus extra for sprinkling
- 1 teaspoon (eye ball it) freshly cracked black pepper, plus more for sprinkling
- 1 cup frozen peas, defrosted at room temperature
- 1 tablespoon finely chopped Italian flat-leaf parsley
- Put a large pot of water on the stove and bring it up to a boil. Heat a medium sized skillet over medium heat, add in the oil bacon. Saute the bacon until it's started to give up some of it's fat, about a minute, and then add in the garlic clove. Cook until the bacon becomes crisp and the garlic is golden brown. Take out the garlic clove and remove the pan from the heat.
- When the water boils, pour in enough salt to make it taste like the ocean - a lot! Add in the pasta, give it a stir, then let it cook until al dente - about 8 minutes.
- While the pasta is cooking, crack the eggs in a large bowl along with the grated cheese and pepper, then whisk to combine.
- When the pasta is cooked, drain it and immediately dump it into the egg mixture. Quickly toss and stir so that the eggs do not coagulate too quickly and turn into scrambled eggs. Add in the bacon with most of it's fat and continue to toss, then add in the peas, a little more cheese, and toss some more. If it seems a little thick, thin it out slightly with a little pasta water.
- Plate it up, then top with chopped parsley, more grated cheese, and plenty of freshly cracked black pepper. Serve immediately. Leftovers do not reheat well.